Enchiladas Verdes

Instructions

1. Preheat your oven to 350 degrees Fahrenheit (175 degrees Celsius).
2. Place the tomatillos and serrano peppers in a pot. Cover with water, bring to a boil, and cook until the tomatillos are tender, about 10 minutes.
3. In a blender, combine the cooked tomatillos, serrano peppers, cilantro, onion, and garlic. Blend until smooth.
4. In a frying pan, heat 1 tablespoon of vegetable oil over medium heat. Pour in the blended sauce and cook for 5 minutes, stirring occasionally. Add the chicken broth and salt to taste. Cook for another 10 minutes, then set aside.
5. In a separate frying pan, heat 1/4 cup of vegetable oil over medium heat. Lightly fry each tortilla for about 15 seconds per side, until they are pliable. Drain excess oil on paper towels.
6. Dip each fried tortilla in the green sauce to coat lightly, then place on a working surface. Fill with about 1/4 cup of shredded chicken, roll up, and place seam-side down in a baking dish.
7. Pour the remaining green sauce over the rolled tortillas. Spread sour cream over the top and sprinkle with the shredded cheese.
8. Cover the baking dish with aluminum foil and bake in the preheated oven for 20 minutes. Remove the foil and bake for an additional 5 minutes, or until the cheese is bubbly and melted.
9. Remove from the oven and let cool for a few minutes before serving.