For Enchilada Verdes
- 3 serrano peppers
- 2 ¼ pounds of small green tomatillos with husked removed
- 2 large cloves of garlic
- 1 cup of vegetable oil for frying
- 3 cups of water
- 9 tortillas
- 4 teaspoons granules of chicken bouillon
- ½ rotisserie chicken, store-bought, meat shredded
- 1 cup of cilantro leaves
- A container of crema fresca or Mexican crema
- 1 cup of cojita cheese, grated
- Take a large girdle and cover it up using aluminum foil. Let your oven preheat on medium-high. On the hot girdle, add the serrano peppers, garlic, and tomatillos till it is blackened and toasted. Make sure that you turn it occasionally for around five minutes for the garlic, ten minutes for the peppers, and lastly fifteen minutes to cook the garlic. Take out the bowl of veggies and set it aside. Allow this to cool.
- Take a skillet to 350 degrees Fahrenheit and heat oil. Fry the tortillas using the tongs. Make sure that you fry these individually. Turn them once. It shouldn’t be in the hot oil for above 5 seconds each side. Get rid of the excess oil using the paper towels and keep this warm. Keep in mind that the hotter is your oil, lesser will be absorbed by the tortillas.
- Put the roasted serrano pepper, garlic, and tomatillos with water in a blender jar. Blend this till it forms a smooth enough puree. Transfer this in a saucepan and put it on medium heat. Bring this to boil and put the chicken bouillon in the mix. Reduce the heat and cook till it has thickened slightly or for 10 minutes. However, it shouldn’t be too thick.
- Soak the tortillas for a few seconds. Fill it up with shredded chicken and sprinkle with sauce. Roll them and put seam side down in a pasta bowl. Put the sauce on top of the tortillas along with some crema, cilantro, and cojita cheese. Serve immediately.
- If you want, you can make this in a slow cooker.