Enchiladas Verdes: in a Tomatillo Sauce

Name: Enchiladas Verdes: in a Tomatillo Sauce
Ingredients: 2 pounds green tomatillos (husks removed and rinsed); 2 cloves garlic; 2 serrano chiles (or to taste); 1 cup cilantro leaves; 1/4 cup white onion (roughly chopped); 1 teaspoon kosher or sea salt (more or less to taste); 1 tablespoon safflower or corn oil; 2 cups shredded cooked chicken (home cooked or rotisserie works great!); Oil for frying the tortillas; 12 corn tortillas; 1/2 cup Mexican style cream (can substitute for heavy cream); 1/2 cup crumbled queso fresco (farmers cheese, cotija or mild feta); 1/3 cup white onion (chopped, for garnish)

"Pati Jinich is host of the popular James Beard Award winning and Emmy nominated PBS series Pati's Mexican Table, author of two cookbooks, and resident chef at the Mexican Cultural Institute in Washington, DC. This is her official website where she shares recipes from her show and new recipes in her blog, plus upcoming events, recent news, and more...."

INGREDIENTS

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2 pounds green tomatillos (husks removed and rinsed)

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2 cloves garlic

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2 serrano chiles (or to taste)

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1 cup cilantro leaves

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1/4 cup white onion (roughly chopped)

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1 teaspoon kosher or sea salt (more or less to taste)

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1 tablespoon safflower or corn oil

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2 cups shredded cooked chicken (home cooked or rotisserie works great!)

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Oil for frying the tortillas

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12 corn tortillas

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1/2 cup Mexican style cream (can substitute for heavy cream)

•

1/2 cup crumbled queso fresco (farmers cheese, cotija or mild feta)

•

1/3 cup white onion (chopped, for garnish)

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