Ingredients:

  • 1 lb fresh tomatillos, husked and rinsed
  • 3 serrano peppers, stemmed
  • 1 medium white onion, quartered
  • 4 garlic cloves, peeled
  • 1 cup Mexican crema
  • 0.5 cup fresh cilantro, stems removed
  • 1 tsp sea salt
  • 0.5 cup low-sodium chicken broth
  • 3 cups poached chicken breast, shredded
  • 0.5 cup sour cream
  • 1 tsp ground cumin
  • 0.5 tsp smoked paprika
  • 12 corn tortillas
  • 2 cups Monterey Jack cheese, freshly grated
  • 2 tbsp vegetable oil

Instructions:

  1. Preheat broiler. Place tomatillos, onion, garlic, and serranos on a baking sheet and broil for 5–7 minutes until charred. Transfer to a blender with cilantro and salt; blend until smooth.
  2. Pour the blended salsa into a saucepan and simmer over medium heat for 5 minutes. Reduce heat to low and slowly whisk in the Mexican crema to create a stable, creamy emulsion.
  3. In a medium bowl, combine the shredded chicken, sour cream, cumin, and smoked paprika. Mix well to ensure the filling is seasoned and moist.
  4. Heat 2 tablespoons of vegetable oil in a skillet. Flash-fry each corn tortilla for 5 seconds per side to create a lipid barrier, then drain on paper towels.
  5. Dip a tortilla into the green sauce, fill with the chicken mixture, roll tightly, and place seam-side down in a 9x13 inch baking dish.
  6. Pour the remaining sauce over the assembled enchiladas and top with the freshly grated Monterey Jack cheese.
  7. Bake at 375°F (190°C) for 15-20 minutes or until the cheese is melted, bubbly, and slightly golden.