Enchiladas Suizas | Louisiana Kitchen & Culture

Ingredients

• 1½ pounds tomatillos husked, scrubbed and rinsed, and quartered
• 2 garlic cloves peeled
• ½ cup coarsely chopped white onion
• 1 to 2 serrano chiles stemmed, seeding optional
• 1½ cups coarsely chopped cilantro leaves and upper part of stems
• 1 teaspoon kosher or sea salt or to taste
• ¼ cup water
• 1 tablespoon canola or safflower oil
• 1 cup chicken broth, or vegetable broth, or water homemade or store-bought
• 1 cup Mexican style cream, Latin-style cream or heavy cream
• 12 Corn tortillas
• 3 cups shredded cooked chicken, hot
• 3 cups Oaxaca or Muenster cheese, grated