Ingredients:

  • 1 lb fresh tomatillos, husked and rinsed
  • 3 serrano peppers, stems removed
  • 0.5 medium white onion, chopped
  • 3 garlic cloves, peeled
  • 1 cup fresh cilantro, loosely packed
  • 1 cup Mexican crema
  • 1 tsp salt
  • 0.5 cup chicken broth
  • 1.5 lbs cooked chicken breast, shredded
  • 12 corn tortillas
  • 2 cups shredded Monterey Jack cheese
  • 0.25 cup neutral oil for softening

Instructions:

  1. Place tomatillos, 3 serranos, 0.5 white onion, and 3 garlic cloves in a pot, covering them with water. Boil for 8 minutes until the tomatillos turn from bright green to an olive hue.
  2. Transfer the boiled veggies to a blender, add 1 cup cilantro, 1 tsp salt, and 0.5 cup chicken broth. Blend until completely smooth and vibrant green.
  3. Add 1 cup Mexican crema to the blender and pulse 3-4 times. Over blending can make the cream too thin; you want it just incorporated.
  4. Heat 0.25 cup neutral oil in a skillet over medium high heat. Fry each of the 12 corn tortillas for 10 seconds per side until pliable but not crispy.
  5. Stack the softened tortillas on a plate lined with paper towels. Draining excess oil prevents the dish from becoming greasy.
  6. Dip a tortilla lightly into the sauce, place a handful of the 1.5 lbs shredded chicken in the center, and roll it tightly.
  7. Place the rolled tortillas seam side down in a 9x13 baking dish until the pan is tightly packed.
  8. Pour the remaining green sauce over the top and sprinkle with 2 cups Monterey Jack cheese.
  9. Place in a 400°F (200°C) oven for 15-20 minutes until the cheese is bubbling and golden brown in spots.