Corn tortillas briefly fried to prevent disintegration, rolled around shredded chicken, and submerged in a bright, acidic, and spicy roasted tomatillo salsa.
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or the tomatillos, jalapeños, onion, and garlic until the tomatillos soften and change color (about 10 mins ).
Blend the cooked vegetables with fresh cilantro and salt into a smooth salsa verde.
Heat 1 tbsp oil in a saucepan. Pour in the salsa verde and '' the sauce for 5 minutes to intensify it.
Flash- each corn tortilla in hot oil for 5 seconds per side just to make them pliable and waterproof.
Dip a tortilla in the hot salsa, place shredded chicken inside, and roll it tightly. Place seam-side down in a dish.
Pour the remaining salsa over the rolled enchiladas. Drizzle heavily with crema, queso fresco, and sliced raw onions.
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