Enchiladas Verdes

Instructions

1. Prepare the green sauce
   Place the tomatillos, jalapeños, onion, and garlic in a large pot. Cover with water and bring to a boil over high heat. Reduce heat to medium and simmer for about 10 minutes until tomatillos are soft. Drain and transfer to a blender with cilantro. Blend until smooth.
2. Cook the sauce
   Heat 1 tablespoon of oil in a large saucepan over medium heat. Pour in the blended sauce carefully (it may splatter). Add chicken broth and cumin, then simmer for 10-15 minutes until slightly thickened. Season with salt to taste. Remove from heat.
3. Prepare the tortillas
   Preheat oven to 375°F (190°C). Heat a small amount of oil in a skillet over medium heat. Quickly dip each tortilla in the hot oil for about 5 seconds per side until softened. Drain on paper towels.
4. Assemble the enchiladas
   Spread 1/2 cup of the sauce in the bottom of a 9x13-inch baking dish. Dip each tortilla in the warm sauce, then place on a plate. Fill with about 1/4 cup of shredded chicken and 1 tablespoon of cheese. Roll up and place seam-side down in the baking dish.
5. Bake the enchiladas
   Pour the remaining sauce over the enchiladas and sprinkle with the remaining cheese. Cover with aluminum foil and bake for 15 minutes. Remove foil and bake for an additional 10 minutes until cheese is bubbly and starting to brown.
6. Garnish and serve
   Remove from oven and let stand for 5 minutes. Drizzle with Mexican crema or sour cream, sprinkle with crumbled queso fresco and chopped cilantro. Serve hot with rice and beans if desired.