Step 1

Remove the husks from the tomatillos and rinse.

Step 2

Place the tomatillos, garlic, serranos, and onion in a stockpot.

Step 3

If looking to make a milder sauce, remove the seeds from the chile peppers.

Step 4

Pour water into the stock pot.

Step 5

Enough to cover the tomatillos.

Step 6

Cover and bring to a boil.

Step 7

Simmer for 7-10 minutes.

Step 8

Discard water.

Step 9

Remove the ingredients from the stock pot and into the blender.

Step 10

Add salt and cilantro to the blender.

Step 11

Blend until smooth.

Step 12

Heat up oil in the same stock pot used to cook the salsa.

Step 13

Pour in the salsa verde and cook for 10 minutes.

Step 14

Stir occasionally.

Step 15

Set aside until ready to use.

Step 16

Heat up oil in a frying pan.

Step 17

Fry the tortillas. 1 minute on each side.

Step 18

Place on a paper towel to drain any excess oil.

Step 19

Repeat with all the tortillas.

Step 20

To assemble, place a tortilla in a baking dish and using your best judgement add about 2 tbsps shredded chicken.

Step 21

Roll up the tortilla.

Step 22

Make sure the seam side is down.

Step 23

Repeat until with the remaining tortillas.

Step 24

Heat up oven to 375 degrees F.

Step 25

Cover the tortillas with aluminum foil and place in the oven.

Step 26

Bake for 15 minutes.

Step 27

Keep in a warm oven until ready to serve.

Step 28

Pour a generous amount of the salsa verde on the plate.

Step 29

Add the chicken enchiladas to a plate.

Step 30

Pour more sauce on top.

Step 31

Add the desired toppings - crema mexicana, queso fresco, cilantro, and onion.

Step 32

Serve and eat right away!