Green enchiladas Recipe - Los Angeles Times

Ingredients

• 24 tomatillos, cleaned and husked
• 1/2 onion, chopped
• 8 to 10 serrano chiles, stemmed (and seeded for less heat, or to taste)
• 1 1/2 cups washed, stemmed leaves of cilantro (from about 1/4 of a large bunch)
• 1 1/2 teaspoons salt, or to taste
• Green salsa
• 2 to 4 tablespoons olive oil
• 12 small corn tortillas
• 2 to 4 cups boiled, shredded chicken
• 2/3 cup Mexican cream
• 2 cups grated Monterey Jack cheese (or Chihuahua cheese)
• Salt to taste