I made this dish in celebraton of Cinco De Mayo.  It’s pretty simple and quick to do.  I had to make this my recipe so my version is definitely not the traditional way of making enchiladas.

Here are the ingredients I used that will serve about 4-6 people:

• Rotisserie Chicken- shredded, deboned, and skin off (or 3 chicken breasts)
• 1 lb of tomatillos- husk off
• 3 big chile poblano peppers
• 2 jalapenos (more if you want it spicier)– in the video I forgot to add my jalapenos.
• 1/2 an onion – cut in quarters
• 2 garlic cloves
• 1 handful of cilantro
• 1/2 cup of low sodium chicken broth- start off with 1/2 cup and keep adding until you get the consistency that you want for the sauce.I like my sauce chunky (not traditional!)
• 1/4 cup Mexican crema (or sour cream)
• 10 Flour tortillas
• to taste: Salt, pepper, Cumin, and smoked paprika
• 1 bag (1 1/2 cups) of mozzarella cheese (you can also use manchego, panella, jack, queso blanco, cotija, or queso fresco).

1. Season shredded chicken with salt, pepper, cumin, paprika, and mozzarella cheese.
2. To make sauce- peel husk off tomatillos and cut stems off poblano peppers. Make sure to poke holes in the peppers.
3. Clean tomatillos and peppers with warm water.
4. Fill pot with cold water and place tomatillos and peppers in the pot. Cook on high heat until tomatillos are soft.
5. Once cooked, drain water and put ingredients in a blender, and set aside.
6. Saute onions and garlic cloves. Once carmalized, add to the blender with tomatillos and jalapeno.
7. Blend ingredients together slowly pouring in your chicken broth. Add cilantro and blend until you get the consistency of the sauce you want. Season with salt and pepper.
8. Once blended to your liking, add sauce to pan and cook until warmed through. Add crema to sauce once warmed through.
9. Add oil on a pan and individually flash fry your tortillas.
10. Preheat oven to 350 degrees.
11. On a baking pan, add some sauce to bottom.
12. Dip tortilla in sauce and add chicken mixture to tortilla and roll. Put tortilla in pan, seam side down. Repeat steps until all tortillas are used.
13. When done filling, pour remainder of sauce on top of enchiladas and top with the cheese.
14. Bake in the oven until cheese melts.