- Rotisserie chicken or 3 – 4 cups shredded chicken
- 5 tomatillos
- serrano chiles to taste
- 1 jalapeno
- 1/2 cup of cilantro
- 1/2 onion
- 3 cloves garlic
- 1 – 2 tsp. salt
- corn tortillas
- Queso Fresca
Peel crust off tomatillos.
Boil tomatillos, chiles and jalapeno until the tomatillos turn a darker green.
Place them in the blender with the cilantro, onion, and garlic. Blend. Add a tsp. or two of salt, to taste.
Warm up the sauce in a pot.
Meanwhile, make a hot oil bath to soften the corn tortillas.
Dip the tortillas for less than 10 seconds and place a strip of chicken on them and roll up.
- line up the enchiladas in a baking dish, pour the sauce on top and place in a warm oven until you are ready to serve!