• 12 Tortillas
• 12 Green Tomatillos pealed and cut in halves
• 2 Serrano Chiles
• ¼ Onion finely chopped
• Salt to taste
• ½ Garlic Clove
• 1 Cup Grated Cheese (Mexican Mix or Mozarela)
• ¾ Cup Fresh Cream chopped
• 3 Tb Vegetable Oil

1. Wash and peal green  tomatillos.  Boil tomatillos and chilies in water until soft (Approximately 5 minutes).
2. Blend the tomatillos, chiles, chopped onion and garlic until smooth. If the sauce is too thick you can add water or chicken broth  until the desired consistency is reached.
3. Saute blended ingredients In a medium saucepan with 1tbsp olive oil.
4. In a medium saucepan dip the tortillas in the hot oil  for a few seconds until soft.
5. Lay tortilla flat in a dish and add greated cheese to the center and roll up. Place rolled tortilas seam side down in a  medium sized baking dish.  Pour sauce over them and top with cream and cheese.
6. Bake in oven  for 15 minutes or until cheese has melted  at 300° degrees.

 

Chicken Enchiladas

You can substitute the grated cheese with  shredded chicken.

Serve enchiladas with Refried Beans and rice.