Chicken Enchiladas with Creamy Tomatillo Sauce | Recipe

Preheat the oven to 350°F.  

To make the sauce, heat 2 tablespoons of the olive oil in a medium saucepan over medium-high heat. Add the tomatillos, garlic, jalapenos or serranos and spring onion, season with salt and cook, stirring occasionally, until the vegetables get a little color, about 1 to 2 minutes. Add the stock or water, bring to a boil and cook until the tomatillos turn a deep, dark green, about 2 to 3 minutes. 

Remove the mixture from the heat and pour it into a blender, reserving the saucepan. Add the cilantro and epazote to the blender and blend until smooth.  

Heat 2 tablespoons of the olive oil in the reserved saucepan over medium heat. Pour in the sauce and bring to a boil. Stir in the heavy cream, check the seasonings and keep warm. 

In a large skillet, add the remaining 2 tablespoons olive oil and semi-fry the tortillas until they are soft, about 30 seconds per side. Fill the tortillas with the pulled chicken, roll them up and place in a medium roasting pan or casserole dish. Top with three-quarters of the sauce and half the cheese. Bake for 5 minutes or until the cheese is melted.  

Top with the remaining cheese and bake until the cheese is melted, about 5 minutes more. Add the remaining sauce and garnish with the white onion, sour cream and Cotija cheese.