Enchiladas Suizas with Shredded Chicken

Ingredients

• 3 cups cooked Shredded Chicken
• 12 corn tortillas
• 1½ lb tomatillos, husked
• 2 serrano chiles, stemmed
• ½ white onion
• 2 cloves garlic
• ½ cup cilantro
• ¾ cup Mexican crema or heavy cream
• 2 cups shredded Oaxaca or Monterey Jack cheese
• 2 tbsp neutral oil
• Salt

Method

1. Heat the oven to 400°F (205°C). Simmer the tomatillos, serranos, onion, and garlic in water until soft, 8 minutes, then blend with cilantro and salt until smooth.
2. Stir the crema into the warm salsa off the heat — it should turn a gentle pistachio green.
3. Soften the tortillas in a lightly oiled skillet, 15 seconds per side, so they roll without cracking.
4. Fill each with Shredded Chicken, roll snugly, and tuck seam-down in a baking dish. Drown them completely in the creamy salsa and blanket with cheese.
5. Bake 15 minutes, until bubbling at the edges and blistered on top. Rest 5 minutes before serving — molten tomatillo waits for no tongue.