Enchiladas Verdes

Ingredients

• *12 corn tortillas
• *500g tomatillos, husked
• *2 serrano peppers
• *1 small onion, quartered
• *3 cloves garlic
• *1 cup fresh cilantro
• *400g shredded cooked chicken
• *200g queso fresco, crumbled
• *1 cup Mexican crema
• *Salt to taste

Instructions

1. 1Broil tomatillos, serrano peppers, onion, and garlic until charred on all sides, about 8 minutes.
2. 2Blend charred vegetables with cilantro and salt until smooth to make the salsa verde.
3. 3Warm tortillas briefly in oil to make them pliable. Fill each with shredded chicken and roll up.
4. 4Place enchiladas seam-side down in a baking dish. Pour salsa verde over the top.
5. 5Bake at 375F for 20 minutes. Top with crema and crumbled queso fresco before serving.