9 tomatillos, husked and rinsed
1/2 medium white onion
1 serrano chile
1 yellow chile (guero)
2 cloves garlic
1/2 cup fresh cilantro leaves, loosely packed
Salt and freshly ground black pepper
1/4 cup vegetable oil
6-8 (6-inch) blue corn tortillas (available at Trader Joe’s)
2 chicken breasts, roasted and sprinkled with taco seasoning
1/2 cup Mexican crema or sour cream
1 cup shredded Monterey Jack cheese
Preheat the oven to 350 degrees F.
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. You might also consider stacking your enchiladas and making personal dishes in mini cast iron dishes. In this case stack 3-4 tortillas per portion, and add chicken to each layer. Top with enchilada sauce and cheese.
Sprinkle the cheese all over. Bake until the cheese melts and starts to brown in spots, about 30 minutes. Serve immediately.