Enchiladas Verdes in a Tomatillo Sauce

Place the tomatillos and garlic cloves in a saucepan and cover with water. Place over medium-high heat until it comes to a boil. Simmer on medium heat for about 10 minutes, or until tomatillos change their color from bright to pale green, are cooked through, and are soft but not coming apart.

Place the tomatillos, garlic and some of the cooking liquid in the blender and puree. Add the chiles serranos, cilantro leaves, onion and salt, and puree again until smooth. Place in a saucepan over medium-high heat and until it comes to a boil. Reduce the heat to medium and let it simmer for about 6 minutes, until it thickens and deepens in color. Taste for salt and add more if need be.

Heat a large frying pan over medium heat and add each tortilla one by one, for about 15 seconds on each side, until they soften and become resilient. You should be able to fold them without breaking them. Transfer them to a paper towel covered plate.

Preheat the oven to 375°F.

Place about 2 to 3 tablespoons chicken inside of each tortilla and roll them up. Place them, seam side down on a baking dish. Cover, generously, with the green sauce. Place them in the oven for 10 to 15 minutes. Remove them from the oven, sprinkle with the crumbled cheese, the cream, and the chopped onion. They are very satisfying with a side of rice and/or beans, as well as with a light green salad.