Chicken Enchiladas Serving Size - 4 Prepared By - DnD Recipe Rating * * * * *
			9 tomatillos, husked, rinsed and quarted 1/2 medium white onion, chopped 1 serrano chile, seeded and finely chopped 1 yellow chile (guero), chopped 2 cloves garlic, minced 1/2 cup fresh cilantro leaves, loosely packed Salt and freshly ground black pepper 6 (6-inch) corn tortillas 2 store-bought rotisserie chicken breasts, skinned and shredded in medium pieces (to yield 1 1/2 cups) 1/4 cup Mexican crema or sour cream 2 cup shredded Monterey Jack cheese
			Preheat the oven to 350 degrees F. Put the tomatillos, onion, serrano, yellow chile and 3/4 cup water in a medium, heavy saucepan. Bring to a boil over medium-high heat. Cover and boil until the tomatillos turn olive-green color, about 10 minutes. Transfer the tomatillos, onion and chiles to a blender. Add the garlic and cilantro and blend until smooth. Season with salt and pepper. Place a tortilla on an low open flame and turn after a few seconds to soften, repeat for all tortillas. Put the tortillas on a work surface. Divide the shredded chicken evenly among the tortillas plus a small amount of cheese then roll up each like a cigar. Spread 1/3 cup sauce in a 9 by 13-inch glass baking dish. Arrange the enchiladas, seam-side down, in one layer snugly inside the dish. Pour the remaining sauce over the enchiladas. Drizzle with the Mexican crema and sprinkle the cheese all over. Bake until the cheese melts and starts to brown in spots, about 30 minutes. Serve immediately.