Chicken Enchiladas in a Creamy Tomatillo Sauce

Step 1

Preheat the oven to 350°F

Step 2

To make the sauce, heat 2 tablespoons of the olive oil in a medium saucepan over medium-high heat

Step 3

Add the tomatillos, garlic, jalapenos or serranos and spring onion, season with salt and cook, stirring occasionally, until the vegetables get a little color, about 1 to 2 minutes

Step 4

Add the stock or water, bring to a boil and cook until the tomatillos turn a deep, dark green, about 2 to 3 minutes

Step 5

Remove the mixture from the heat and pour it into a blender, reserving the saucepan

Step 6

Add the cilantro and epazote to the blender and blend until smooth

Step 7

Heat 2 tablespoons of the olive oil in the reserved saucepan over medium heat

Step 8

Pour in the sauce and bring to a boil

Step 9

Stir in the heavy cream, check the seasonings and keep warm

Step 10

In a large skillet, add the remaining 2 tablespoons olive oil and semi-fry the tortillas until they are soft, about 30 seconds per side

Step 11

Fill the tortillas with the pulled chicken, roll them up and place in a medium roasting pan or casserole dish

Step 12

Top with three-quarters of the sauce and half the cheese

Step 13

Bake for 5 minutes or until the cheese is melted

Step 14

Top with the remaining cheese and bake until the cheese is melted, about 5 minutes more

Step 15

Add the remaining sauce and garnish with the white onion, sour cream and Cotija cheese