Recipe by Edith Galvez @edithxbellaa
Make the Sauce: In a skillet, roast tomatillos, poblano, jalapeños, garlic, and onion until lightly charred. Blend everything with cilantro, chicken broth, heavy cream, and bouillon until smooth.
Prep the Tortillas: Lightly fry each tortilla in a little oil until soft, then drain on paper towels.
Assemble the enchiladas: Fill each tortilla with shredded chicken and a sprinkle of cheese. Roll up and place seam-side down in a baking dish.
Add the sauce: Pour the creamy green sauce over the enchiladas until well covered. Top with more cheese.
Bake: At 375° for 15 - 20 minutes, or until the cheese is melted and bubbly.
Serve: Garnish with fresh cilantro, a drizzle of cream, and maybe a garnish with cilantro.
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