Enchiladas Verdes - PantryLink Recipes

Ingredients

• 2.25 pounds small green tomatillos , husks removed
• 3 serranos peppers
• 2 cloves garlic
• 1 cup vegetable oil for frying
• 9 corns tortillas
• 3 cups water
• 4 teaspoons chicken bouillon granules
• 0.5 store-bought rotisserie chicken , meat removed and shredded
• 0.25 heads iceberg lettuce , shredded
• 1 cup cilantro leaves
• 1 container Mexican crema , 8 ounce
• 1 cup grated cotija cheese