Enchiladas Verdes

Ingredients

• 2.25 pounds small green tomatillos , husks removed
• 3 serranos peppers
• 2 cloves garlic
• 1 cup vegetable oil for frying
• 9 corns tortillas
• 3 cups water
• 4 teaspoons chicken bouillon granules
• 0.5 store-bought rotisserie chicken , meat removed and shredded
• 0.25 heads iceberg lettuce , shredded
• 1 cup cilantro leaves
• 1 container Mexican crema , 8 ounce
• 1 cup grated cotija cheese

Instructions

1. 1

   Cover a large griddle with aluminum foil and preheat to medium-high.

2. 2

   Cook tomatillos, serrano peppers, and garlic on the hot griddle, turning occasionally, until toasted and blackened — about 5 minutes for garlic, 10 minutes for peppers, and 15 minutes for tomatillos. Remove to a bowl and allow to cool.

3. 3

   Heat oil in a small, deep skillet to 350 degrees F (175 degrees C).

4. 4

   Lightly fry tortillas, one at a time, in hot oil until warmed through, 3 to 5 seconds per side. Drain on a paper towel-lined plate.

5. 5

   Place toasted tomatillos, serrano peppers, and garlic in a blender. Add water and blend until smooth; pour into a saucepan over medium heat and bring to a boil. Dissolve chicken bouillon in the mixture, reduce heat, and cook at a simmer until slightly thickened, about 10 minutes.

6. 6

   Soak tortillas in sauce, one at a time, for a few seconds. Fill each tortilla with shredded chicken and sprinkle with sauce. Roll up tortillas and place seam-side down in a serving dish.

7. 7

   Spoon a generous amount of sauce over rolled tortillas. Top with lettuce, cilantro, crema, and cotija cheese. Pour remaining sauce on top or serve on the side.