Tomatillo Cream Chicken Enchiladas Suizas (6 Servings)

Quarter washed tomatillos and blend with garlic, onion, one serrano, cilantro, 1 tsp salt and 60 ml water until smooth.

Heat 1 tbsp oil in a saucepan over medium heat; carefully add blended salsa and cook, stirring, for 4–5 minutes. Beware of splatters.

Add 240 ml chicken broth and simmer around 5 minutes, then turn off the heat and stir in 240 ml crema.

Preheat the oven to 200°C (400°F). Briefly warm both sides of 12 tortillas in a dry pan to make them pliable.

Spread about one cup sauce across the bottom of a 23×33 cm baking dish. Fill each tortilla with 1/4 cup cooked chicken, roll and set seam-side down.

Pour over the remaining sauce and add 3 cups cheese. Bake at 200°C for 10–15 minutes until cheese melts, verifying that the reheated chicken filling reaches 74°C (165°F).

Carefully remove the hot dish and serve in six portions.