Tri-Color Enchiladas | Crystal Creamery

Ingredients

• 3 serrano chiles
• 1½ pounds tomatillos
• 2 poblano chiles
• 2 tablespoons vegetable oil
• 3 garlic cloves, divided
• ⅓ white onion
• ⅓ cup fresh cilantro sprigs
• 1½ cup chicken broth
• ½ tablespoon salt
• 2½ tablespoon vegetable oil, divided
• 3 garlic cloves
• 2 serrano chiles, stem removed and halved
• 2 dried guajillo chiles, seeds and stems removed and wiped clean
• 2 dried morita chiles
• 6 dried árbol chiles
• 7 ripe Roma tomatoes, quartered
• 1¼ cup chicken broth, divided
• ½ cup Crystal whole milk
• 12 corn tortillas, warmed
• 1 cup Crystal Sour Cream
• ½ cup queso fresco, crumbled
• 3 cups cooked chicken, shredded
• ½ teaspoon salt
• ¼ teaspoon black pepper