Save Recipe Print
Total:
1 hr 5 min
Prep:
25 min
Cook:
40 min
Yield:
4 to 6 servings
Level:
Easy
Total:
1 hr 5 min
Prep:
25 min
Cook:
40 min
Yield:
4 to 6 servings
Level:
Easy

Ingredients

Directions

Watch how to make this recipe.

Preheat the oven to 350 degrees F.

Put the tomatillos, onion, serrano, yellow chile and 3/4 cup water in a medium, heavy saucepan. Bring to a boil over medium-high heat. Cover and boil until the tomatillos turn olive-green color, about 10 minutes. Transfer the tomatillos, onion and chiles to a blender. Add the garlic and cilantro and blend until smooth. Season with salt and pepper.

Heat the oil in a small skillet over medium-high heat. Fry the tortillas until golden but still pliable, about 10 seconds per side. Transfer to paper towels to drain.

Put the tortillas on a work surface. Divide the shredded chicken evenly among the tortillas and roll up each like a cigar. Spread 1/3 cup sauce in a 9 by 13-inch glass baking dish. Arrange the enchiladas, seam-side down, in one layer snugly inside the dish. Pour the remaining sauce over the enchiladas.

Drizzle with the Mexican crema and sprinkle the cheese all over. Bake until the cheese melts and starts to brown in spots, about 30 minutes. Serve immediately.

Best of Food Network 4 Videos

Get the Recipe

Crown Roast Ribs 01:03

This budget-friendly crown roast will impress your holiday guests.

IDEAS YOU'LL LOVE

Perfect Roast Chicken

Recipe courtesy of Ina Garten

Beer Can Chicken

Recipe courtesy of Bob Blumer

Teriyaki Chicken Wings

Recipe courtesy of Tyler Florence

Classic Fried Chicken

Recipe courtesy of Bobby Flay

Roast Chicken with Potatoes and Vegetables

Recipe courtesy of Marc Murphy

Chicken Pot Pie

Recipe courtesy of Ree Drummond

Chicken Summer Rolls

Recipe courtesy of Food Network Kitchen

Chicken Fried Steak

Recipe courtesy of Alton Brown

White Chicken Chili

Recipe courtesy of The Neelys

Browse Reviews By Keyword