Creamy Green Chicken Enchiladas

Brush the thinly sliced chicken breasts with oil and season generously with salt and pepper on both sides.

Heat a comal or large skillet over medium-high heat. Cook the chicken breasts for 3-4 minutes per side, or until fully cooked through.

Remove the cooked chicken from the pan, place in a dish, cover with foil, and let it rest for a few minutes. Once rested, shred the chicken.

In the same or a clean skillet, add oil for frying. Once hot, briefly fry each corn tortilla for a few seconds per side until softened and pliable. Set aside on a plate.

Assemble the enchiladas by placing a portion of shredded chicken and a sprinkle of shredded cheese onto each fried tortilla, then rolling it up tightly. Repeat with all tortillas.

To make the sauce, combine the boiled tomatillos, serrano peppers, roasted poblano pepper, cream cheese, onion, cilantro, garlic, chicken bouillon powder, table cream, and Mexican crema in a blender. Blend until completely smooth.

Pour the blended sauce into a large, deep skillet and heat over medium heat until it begins to gently bubble.

Carefully place the rolled enchiladas into the warm sauce, arranging them in a single layer. Pour any remaining sauce over the top to cover them completely.

Sprinkle the remaining shredded cheese evenly over the enchiladas in the skillet.

Cover the skillet with a lid and let it simmer for 3-5 minutes, or until the cheese is fully melted and the enchiladas are heated through.

Serve hot, garnished with a drizzle of Mexican crema, sliced red onions, and fresh cilantro if desired.