Ingredients
- 1½ lb fresh tomatillos, husks removed
- 4 serrano peppers
- ½ cup chopped onion
- 1 tsp garlic powder
- 2 tsp jarred chicken soup base
- 2 tsp sugar
- ½ tsp ground cumin
- ¼ cup olive oil
- 2 tsp all-purpose flour
- 8 (6-inch) fajita-size corn tortillas
- 4 cups shredded cooked chicken
- 1½ cups (6 oz.) crumbled queso fresco (fresh Mexican cheese)
- Diced red onions, for garnish
How to Make It
- Preheat broiler with oven rack 5½ inches from heat. Place tomatillos and peppers on a rimmed baking sheet. Broil 15 minutes or until blistered, turning once. Remove pepper stems.
- Preheat oven to 400°. Process tomatillos, peppers, ½ cup onion, and next 4 ingredients in a blender until pureed.
- Heat oil in a medium saucepan over medium heat. Stir in flour; cook, stirring constantly, 1½ minutes. Stir in tomatillo purée. Cook, uncovered, 3 more minutes. Cover and keep warm over low heat.
- Place 2 tortillas between damp paper towels. Microwave tortillas at HIGH 15 seconds. Repeat procedure with remaining tortillas. Spoon ½ cup chicken down center of each tortilla; roll up tor-tillas, and place, seam sides down, in a lightly greased 11- x 7-inch baking dish. Pour tomatillo sauce over enchiladas.
- Cover and bake at 400° for 10 minutes. Remove from oven, and sprinkle with queso fresco. Let stand 5 minutes before serving. Garnish, if desired.
