Green Chicken Enchiladas with Tomatillo Sauce and Crema
Corn tortillas rolled around tender poached chicken and Monterey Jack, smothered in a bright homemade sauce of simmered tomatillos, serrano, garlic and cilantro, baked until bubbling, and finished with cool crema, queso fresco and sliced onion. Tangy, fresh and lighter than the red kind.
At a glance
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