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Chicken Enchiladas

Marcela Valladolid
  • 65 minutes
  • Serves 4 to 6

INGREDIENTS

9

tomatillos, husked and rinsed

1/2

medium white onion

1

serrano chile

1

yellow chile (guero)

2 cloves

garlic

1/2 cup

fresh cilantro leaves, loosely packed

Salt and freshly ground black pepper

1/4 cup

vegetable oil

6

(6-inch) corn tortillas

2

store-bought rotisserie chicken breasts, skinned and shredded (to yield 1 1/2 cups)

1/2 cup

Mexican crema or sour cream

1 cup

shredded Monterey Jack cheese