Ingredients:

• 10 green tomatillos (husks removed and rinsed)

• 1 small piece of onion (about 1/4 of a medium onion)

• 2 serrano chiles (adjust for spice level)

• 2 garlic cloves

• 1/4 cup of water

• 1 tablespoon of vegetable oil

• 10 corn tortillas

• 2 cups cooked shredded chicken breast

• 1 1/2 cups shredded Manchego cheese (or substitute with mozzarella)

• Chopped fresh cilantro, for garnish

• Optional: Mexican crema or sour cream for drizzling

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Instructions:

1. Make the Green Sauce (Salsa Verde):
   In a pot, boil the tomatillos, serrano chiles, onion, and garlic in 1/4 cup water for about 10 minutes, until the tomatillos are soft and pale green.

2. Blend the Sauce:
   Transfer the boiled ingredients (including the water) to a blender. Blend until smooth.

3. Cook the Sauce:
   In a pan, heat the tablespoon of oil over medium heat. Pour in the blended sauce and simmer for 5–7 minutes, stirring occasionally, until slightly thickened. Add salt to taste.

4. Prepare the Tortillas:
   Lightly warm the tortillas in a pan or microwave to make them flexible. (Optional: Lightly fry them in oil for a richer taste and texture.)

5. Assemble the Enchiladas:
   Place a portion of shredded chicken in the center of each tortilla. Roll them up and place seam-side down in a baking dish.

6. Add the Sauce and Cheese:
   Pour the green sauce over the rolled tortillas. Top generously with shredded Manchego cheese.

7. Bake:
   Preheat your oven to 180°C (350°F). Bake the enchiladas for 15–20 minutes, or until the cheese is melted and bubbly.

8. Garnish and Serve:
   Sprinkle chopped cilantro on top. Optional: Add a drizzle of crema or sour cream for extra creaminess.

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Enjoy your creamy, cheesy Enchiladas Suizas! 🇲🇽🧀🌿