2cooked chicken breastsskinned and shredded (to yield 1 ½ cups)
½cupMexican cremaor sour cream
1cupMonterey Jack cheeseshredded
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.
9 tomatillos, ½ medium white onion, 1 serrano chili, 1 yellow chile, 2 cloves garlic, ½ cup chopped parsley, ground black pepper, ¾ cup water
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.
¼ cup vegetable oil, 6 6-inch corn tortillas
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.
2 cooked chicken breasts
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.