Enchiladas with Creamy Tomatillo Sauce

Serves 4

ENCHILADA SAUCE

1 cup tomatillo salsa ½ cup heavy cream Salt and pepper to taste

FILLING

2 cups rotisserie chicken, cut into small cubes

1 cup queso fresco or crumbled feta

1 teaspoon cumin powder ½ cup chopped cilantro 12 corn or flour tortillas Vegetable oil for heating tortillas

1 cup shredded Oaxacan cheese or mozzarella Toppings: guacamole, pico de gallo, chopped cilantro, sour cream or crema

DIRECTIONS

Heat oven to 350 degrees. Lightly grease a large baking dish.

In a small saucepan, bring the tomatillo salsa to a boil. Add the cream and season with salt and pepper. Simmer the sauce until it thickens, 3 to 4 minutes. For the filling, combine the chicken, queso fresco or feta, cumin and chopped cilantro. Season to taste. In a nonstick frying pan, heat some vegetable oil. Cook each tortilla in the hot oil until they are pliable, 30 to 45 seconds. Drain on paper towels. Arrange 2 to 3 tablespoons of chicken filling in the middle of each tortilla. Roll and place them seam-side down in the baking dish. Pour the enchilada sauce over the enchiladas and top with the Oaxacan or mozzarella cheese. Bake for 20 to 25 minutes, until the cheese has melted. Serve with toppings of your choice.