In a pan with high sides, heat up 1 tbsp of oil over medium high heat. Once hot, add the tomatillos, onion, garlic and serranos. Cook for a few minutes or until they start to develop color then flip them over and cook for an additional minute. Add ¼ of water and cover with a lid and cook for 3-4minutes or until the tomatillos are cooked through.

Add the cooked tomatillos, serranos, garlic and onion to a blender along with a handful of cilantro, 1 tsp of chicken bullion, salt to taste and ¼ cup of water and blend. Then add the sour cream and blend until smooth. Set aside.

In a large bowl, add the chicken, 1 cup of cheese and ¼ cup of the creamy salsa and mix well. If the mixture looks too dry go ahead and add more of the sauce. Set aside

In a pan, add enough oil to fry the tortillas. Heat the oil over medium high heat. Once hot add in a tortilla and cook for 30 secs on each side and transfer to a plate lined with paper towels.

Preheat the oven to 350 degrees. In a casserole dish add enough sauce to lightly coat the bottom of the dish.

Take 1 tortilla and fill it with about 2 tbsp or so with filling and roll tightly and place in the casserole dish. Make sure to place them seam side down so it doesn’t open up. Repeat until filling and tortillas are gone.

Using a ladle spoon over the creamy sauce all over the enchiladas making sure everything is covered in the sauce. Sprinkle over the remaining cheese. Cover with foil and bake for 30 mins. After 30mins remove foil and let bake an additional 5 mins or until the cheese is fully melted.

Remove from the oven and let it rest for about 10 minutes before serving. Bon Appetit! Serve this with my favorite Mexican rice!