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Chicken Enchiladas

Marcela Valladolid
  • 65 minutes
  • Serves 4 to 6

INGREDIENTS

2

Rotisserie chicken breasts, store-bought

1

Chile, yellow

1/2 cup

Cilantro, fresh loosely packed leaves

2 cloves

Garlic

1

Serrano chile

9

Tomatillos

1/2

White onion, medium

1

Salt and freshly ground black pepper

1/4 cup

Vegetable oil

6

(6-inch) corn tortillas

1/2 cup

Mexican crema or sour cream

1 cup

Monterey jack cheese