Prepare 2 lbs of thinly sliced chicken breast, drizzle with oil, and season both sides with salt and black pepper.
2
Heat a griddle over medium-high heat, then place the chicken on it and cook for 2 minutes per side until fully cooked.
3
Remove the chicken from the griddle, cover with foil, and let it rest before shredding.
4
Clean the griddle, reduce heat to medium-low, and heat a little oil. Add each tortilla and let it soften, flipping when it begins to blister on both sides. Repeat with remaining tortillas.
5
Fill each softened tortilla with shredded chicken and cheese, roll them up, and keep covered until ready to cook with sauce.
6
Blend boiled tomatillos, serrano peppers, roasted poblano, cream cheese, garlic cloves, onion, cilantro, half cup queso Oaxaca, media crema, crema mexicana, salt, black pepper, cumin, and oregano until smooth.
7
Heat a pan over medium heat and add half of the sauce, tasting for salt. Bring to a simmer.
8
Once the sauce is simmering, arrange the rolled enchiladas in the pan and cover with the remaining sauce.
9
Top with queso Oaxaca, cover the pan, and let the cheese melt for a few minutes until ready to serve.
PrimedTableBETA
