Mexican Enchiladas Suizas

• Salsa Suiza:
• 1 pound fresh tomatillos, husks removed
• 1 large slice of onion
• 4 green serrano chiles, or to taste
• 1 clove garlic
• 1/2 cup water
• 1 cup heavy cream
• 1/2 cup shredded Chihuahua cheese
• 1 teaspoon chicken bouillon granules, or to taste
• Enchiladas:
• 1 tablespoon vegetable oil, or as needed
• 12 corn tortillas
• 1 cooked chicken breast, shredded
• 1 cup shredded Chihuahua cheese

1. Line a griddle or large frying pan with aluminum foil. Heat over medium-high heat. Add tomatillos, onion, chiles, and garlic. Grill until charred, 7 to 10 minutes, turning occasionally to cook evenly. Allow vegetables to cool slightly.
2. Transfer grilled vegetables to a blender with water, cream and 1/2 cup Chihuahua cheese; blend until smooth. Season with chicken bouillon granules; add additional water to thin sauce, if necessary,
3. Preheat the oven to 350 degrees F (175 degrees C).
4. Heat a small drizzle of oil in a frying pan over medium-high heat. Fry tortillas in hot oil for a few seconds, one by one, until soft but not crispy. Add more oil as needed. Place cooked tortillas on a baking sheet lined with paper towels to absorb excess oil.
5. Pour 1/3 the sauce into a 9x13-inch glass baking dish. Fill tortillas with equal amounts of shredded chicken, roll up, and arrange in a single layer over the sauce. Pour remaining sauce on top and cover with remaining 1 cup mild Cheddar cheese.
6. Bake in the preheated oven until melted, about 25 minutes.

salsa, fresh tomatillos, onion, green serrano chiles, clove garlic, water, heavy cream, cheese, chicken bouillon granules, vegetable oil, corn tortillas, chicken, cheese

Taken from www.allrecipes.com/recipe/265084/mexican-enchiladas-suizas/ (may not work)