Tony and Maribel

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 a blender and blend until smooth.

3: In a pan, heat Corn Oil over medium-high heat and sauté your enchilada sauce.

4: When the sauce reaches a boil, place it on simmer.

5: Begin shredding your store-bought roasted chicken while warming up corn tortillas.

6: In a large bowl, add enchilada sauce and dip your warm tortilla.

7: Combine chicken with cheese and roll your enchilada.

8: Place rolled enchiladas in a baking dish, pour enchilada sauce over them, and add your favorite cheese.

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

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