Xochipilli's Enchiladas Pollo

Total Time: 1 hr 5 mins Preparation Time: 25 mins Cook Time: 40 mins

Ingredients

• Servings: 2
• 9 tomatillos, husked and rinsed
• 1/2 medium onion
• 1 serrano chili
• 1 yellow chile (guero)
• 2 garlic cloves
• 1/2 cup fresh cilantro leaves, loosely packed
• salt & freshly ground black pepper, as needed
• 1/4 cup vegetable oil
• 6 (6 inch) corn tortillas
• 1 1/2 cups cooked chicken breasts, skinned and shredded
• 1/2 cup mexican crema or 1/2 cup sour cream
• 1 cup monterey jack cheese, shredded

Recipe

• 1 preheat the oven to 350 degrees f.
• 2 put the tomatillos, onion, serrano, yellow chile and 3/4 cup water in a medium, heavy saucepan. bring to a boil over medium-high heat. cover and boil until the tomatillos turn olive-green color, about 10 minutes. transfer the tomatillos, onion and chiles to a blender. add the garlic and cilantro and blend until smooth. season with salt and pepper.
• 3 heat the oil in a small skillet over medium-high heat. fry the tortillas until golden but still pliable, about 10 seconds per side. transfer to paper towels to drain.
• 4 put the tortillas on a work surface. divide the shredded chicken evenly among the tortillas, top with a little cheese and roll up each like a cigar. spread 1/3 cup sauce in a 9 by 13-inch glass baking dish. arrange the enchiladas, seam-side down, in one layer snugly inside the dish. pour the remaining sauce over the enchiladas.
• 5 drizzle with the mexican crema and sprinkle the cheese all over. bake until the cheese melts and starts to brown in spots, about 30 minutes. serve immediately.