Enchiladas Verdes

1: Boil tomatillos for 3 minutes and chile serranos for 5 minutes.

2: Add tomatillos, chile serranos, onion, garlic cloves, cilantro, sour cream, chicken bouillon, and water to the blender. Blend until smooth.

3: In a pan, at medium-high heat, add Corn Oil and sauté your enchilada sauce until it reaches a boil. Then place it on simmer.

4: Shred the store-bought roasted chicken while warming up the corn tortillas.

5: In a large bowl, add enchilada sauce and dip the warm tortilla, then combine the chicken with cheese and roll the enchilada.

6: Place the rolled enchiladas in a baking dish, pour Enchilada sauce over them, and add your favorite cheese.

7: Place in oven at 450 degrees for 5-7 minutes or until cheese melts.

8: Serve with your favorite Mexican side dish and top off with sour cream, onion, and queso fresco.