Verde Chicken Enchiladas

Prepare the Verde Sauce

1. 1Preheat oven to 400°F (200°C). Place tomatillos and serrano peppers on a baking sheet. Roast for 15-20 minutes, until softened and lightly charred. Alternatively, boil them until soft.
2. 2Transfer roasted tomatillos and peppers to a blender. Add chopped white onion, garlic, chicken broth, cilantro, and salt. Blend until smooth. Taste and adjust seasoning as needed.
3. 3Heat 1 tablespoon of vegetable oil in a saucepan over medium heat. Pour the blended sauce into the saucepan and bring to a simmer. Cook for 5-7 minutes, stirring occasionally, until the sauce thickens slightly.

Assemble the Enchiladas

1. 1Preheat oven to 375°F (190°C). Lightly grease a 9x13-inch baking dish.
2. 2In a medium bowl, combine shredded chicken, 1 cup of shredded Monterey Jack cheese, and finely chopped white onion. Mix well.
3. 3Heat 0.5 cup of vegetable oil in a large skillet over medium-high heat. Quickly dip each corn tortilla into the hot oil for 10-15 seconds per side to soften it, but do not make it crispy. Drain excess oil on paper towels.
4. 4Dip each softened tortilla into the verde sauce, coating both sides. Lay the tortilla flat on a clean surface.
5. 5Place about 2-3 tablespoons of the chicken and cheese mixture down the center of each tortilla. Roll tightly and place seam-side down in the prepared baking dish.
6. 6Repeat with the remaining tortillas and filling until the baking dish is full.

Bake and Serve

1. 1Pour any remaining verde sauce over the rolled enchiladas. Sprinkle the remaining 1 cup of Monterey Jack cheese evenly over the top.
2. 2Bake for 20-25 minutes, or until the cheese is melted and bubbly and the enchiladas are heated through.
3. 3Let the enchiladas rest for 5 minutes before serving. Garnish with sour cream, fresh cilantro, and crumbled cotija cheese, if desired. Serve immediately.