Enchiladas Verdes

Name: Enchiladas Verdes
Total time: 60
Yield: 9
Ingredients: 2.25 pounds small green tomatillos, husks removed; 3 serrano peppers; 2 cloves garlic; 1 cup vegetable oil for frying; 9 corn tortillas; 3 cups water; 4 teaspoons chicken bouillon granules; 0.5 store-bought rotisserie chicken, meat removed and shredded; 0.25 head iceberg lettuce, shredded; 1 cup cilantro leaves; 1 (8 ounce) container Mexican crema, crema fresca; 1 cup grated cotija cheese

Recipe by gem from allrecipes.com

Dinner 60 Mins.

Ingredients

9 servings

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2.25 pounds small green tomatillos, husks removed
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3 serrano peppers
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2 cloves garlic
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1 cup vegetable oil for frying
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9 corn tortillas
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3 cups water

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4 teaspoons chicken bouillon granules
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0.5 store-bought rotisserie chicken, meat removed and shredded
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0.25 head iceberg lettuce, shredded
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1 cup cilantro leaves
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1 (8 ounce) container Mexican crema, crema fresca
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1 cup grated cotija cheese

Instructions

Cover a large griddle with aluminum foil and preheat to medium-high.
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.
Heat oil in a small, deep skillet to 350 degrees F (175 degrees C).
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.
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.
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.
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.