Directions

• In a pot, add all of the ingredients for the chicken. Bring up to a boil. Reduce to a steady simmer. Cover partially and continue cooking for 45 minutes. Skim the foam off the top as needed. Remove from heat and let cool.
• At the same time, on a preheated comal, add all of the tomatillos, serrano, onion and garlic. Dry roast for 25 minutes, turning as needed. Remove the garlic after 15 minutes.
• When ready, transfer to tomatillo, onion and peeled garlic to the blender. Add cilantro, 1 cup of broth(from cooked chicken), salt and pepper(to taste). Blend on high until very smooth.
• Transfer to a sauce pan and heat to medium. When the salsa begins to boil, reduce heat and continue cooking for 5 minutes. Remove from heat and mix in the Mexican crema. Taste for salt. Cover and set aside.
• Strain out all of the solids from the cooked chicken. Save that extra broth to prepare rice! Yes! remove all the meat from chicken and shred as fine as you can. Lightly season chicken with salt and pepper. Mix in a few tablespoons of reserved salsa just so chicken isn't dry. Cover and set aside.
• In a skillet, preheat 1 cup of canola oil to medium for 3-4 minutes. When hot, flash fry the corn tortillas for 20 seconds per side. You want them to just begin to firm up, but still be soft and pliable. Transfer to a plate lined with a paper towel, partially covered with foil paper.
• After tortillas cool slightly, fill with reserved chicken. Roll as tight as you can and place seam side down onto a plate. You need 2 full cups of chicken for 12 tortillas.
• To finish recipe on the stove top, spoon in a light layer of salsa to a skillet. Heat to medium/low. Lay the filled tortillas into the skillet. Generously ladle in more sauce to cover. Cover the skillet with a lid and continue cooking at a light simmer for 5-6 minutes.
• Remove lid and add shredded cheese to cover enchiladas. Cover once again and continue cooking until cheese melts. Serve right out of the skillet. Garnish with crema, onions and cilantro.