Tomatillos Serrano peppers Garlic Onion Water Cilantro Salt Olive oil Canola oil Shredded chicken Corn tortillas Crema mexicana Queso fresco (or cotija) Raw onion Chopped cilantro
Rinse the tomatillos and place them in a stock pot along with serranos, onion, and garlic. Once boiled, add the ingredients along with salt and cilantro. Blend until smooth.
Fry the tortillas individually. Some people will skip this step to reduce the number of calories.
Drain excess oil on a paper towel. Place on a casserole dish. Add shredded chicken and roll up the tortilla.
Place seam side down in a large baking dish. Cover with aluminum foil and heat in the oven.
While the chicken is warming up in the oven, heat the oil in a saucepan. Stir occasionally, and the sauce will begin to thicken slightly.
Add the enchiladas to a plate and drizzle with plenty of sauce.
Top with crema mexicana, diced onion, chopped cilantro, and queso fresco. You can also use Cotija Cheese to add some saltiness.