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In a medium bowl, combine the 3 cups of cooked shredded chicken with 1/2 teaspoon salt, 1/4 teaspoon black pepper, and 1/4 teaspoon garlic powder. Mix well to ensure the chicken is evenly seasoned. Set aside.

Place the husked and rinsed tomatillos and serrano peppers in a saucepan. Cover them with water and bring to a boil over medium-high heat.

Reduce heat and simmer for 10-15 minutes, or until the tomatillos change to a dull green color and are tender. Drain the tomatillos and peppers, reserving about 1/4 cup of the cooking liquid.

Transfer the cooked tomatillos and peppers, roughly chopped 1/2 white onion, 2 peeled garlic cloves, and 1/4 cup fresh cilantro to a blender. Add 1/2 cup chicken broth and the reserved cooking liquid (if needed for consistency). Blend until completely smooth.

In a medium saucepan, heat 1 tablespoon of olive oil over medium heat. Carefully pour the blended tomatillo mixture into the hot oil. Bring to a simmer, stirring occasionally.

Season with 1/2 teaspoon salt and 1/4 teaspoon black pepper. Continue to simmer for 10-15 minutes, allowing the sauce to thicken slightly and deepen in flavor. Stir occasionally to prevent sticking. Remove from heat and stir in 1 cup of heavy cream. Mix until fully incorporated. Set aside.

Preheat your oven to 375°F. Lightly grease a 9x13-inch baking dish.

In a small skillet, heat 2 tablespoons of vegetable oil over medium heat. One by one, quickly dip each corn tortilla in the hot oil for about 10-15 seconds per side, just until it's pliable and slightly softened, but not crispy. This step helps prevent the tortillas from tearing and becoming soggy. Place the softened tortillas on a plate lined with paper towels to drain excess oil.

Dip each softened tortilla into the prepared green sauce, ensuring both sides are coated. Place a portion of the seasoned shredded chicken down the center of each sauced tortilla. Sprinkle a small amount of Monterey Jack cheese and Oaxaca cheese over the chicken. Roll up each tortilla tightly and place it seam-side down in the prepared baking dish. Repeat this process until all 12 tortillas are filled and arranged in the baking dish.

Pour any remaining green sauce evenly over the rolled enchiladas. Generously sprinkle the remaining Monterey Jack cheese and Oaxaca cheese over the top of the enchiladas.

Cover the baking dish loosely with aluminum foil. Bake for 20 minutes, or until the enchiladas are heated through and the sauce is bubbling.

Remove the foil and bake for an additional 5-10 minutes, or until the cheese is melted, bubbly, and lightly golden brown.

Let the enchiladas rest for a few minutes before serving. Garnish with chopped fresh cilantro and diced white onion, if desired. Serve hot with a dollop of sour cream or Mexican crema.


In a medium bowl, combine the 3 cups of cooked shredded chicken with 1/2 teaspoon salt, 1/4 teaspoon black pepper, and 1/4 teaspoon garlic powder. Mix well to ensure the chicken is evenly seasoned. Set aside.

Place the husked and rinsed tomatillos and serrano peppers in a saucepan. Cover them with water and bring to a boil over medium-high heat.

Reduce heat and simmer for 10-15 minutes, or until the tomatillos change to a dull green color and are tender. Drain the tomatillos and peppers, reserving about 1/4 cup of the cooking liquid.

Transfer the cooked tomatillos and peppers, roughly chopped 1/2 white onion, 2 peeled garlic cloves, and 1/4 cup fresh cilantro to a blender. Add 1/2 cup chicken broth and the reserved cooking liquid (if needed for consistency). Blend until completely smooth.

In a medium saucepan, heat 1 tablespoon of olive oil over medium heat. Carefully pour the blended tomatillo mixture into the hot oil. Bring to a simmer, stirring occasionally.

Season with 1/2 teaspoon salt and 1/4 teaspoon black pepper. Continue to simmer for 10-15 minutes, allowing the sauce to thicken slightly and deepen in flavor. Stir occasionally to prevent sticking. Remove from heat and stir in 1 cup of heavy cream. Mix until fully incorporated. Set aside.

Preheat your oven to 375°F. Lightly grease a 9x13-inch baking dish.

In a small skillet, heat 2 tablespoons of vegetable oil over medium heat. One by one, quickly dip each corn tortilla in the hot oil for about 10-15 seconds per side, just until it's pliable and slightly softened, but not crispy. This step helps prevent the tortillas from tearing and becoming soggy. Place the softened tortillas on a plate lined with paper towels to drain excess oil.

Dip each softened tortilla into the prepared green sauce, ensuring both sides are coated. Place a portion of the seasoned shredded chicken down the center of each sauced tortilla. Sprinkle a small amount of Monterey Jack cheese and Oaxaca cheese over the chicken. Roll up each tortilla tightly and place it seam-side down in the prepared baking dish. Repeat this process until all 12 tortillas are filled and arranged in the baking dish.

Pour any remaining green sauce evenly over the rolled enchiladas. Generously sprinkle the remaining Monterey Jack cheese and Oaxaca cheese over the top of the enchiladas.

Cover the baking dish loosely with aluminum foil. Bake for 20 minutes, or until the enchiladas are heated through and the sauce is bubbling.

Remove the foil and bake for an additional 5-10 minutes, or until the cheese is melted, bubbly, and lightly golden brown.

Let the enchiladas rest for a few minutes before serving. Garnish with chopped fresh cilantro and diced white onion, if desired. Serve hot with a dollop of sour cream or Mexican crema.
