Green Chile Enchiladas Verdes with Shredded Chicken

Steps

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1. 1
   Roast the poblano chiles, serrano chiles, tomato, onion, and garlic directly over a flame or on a hot surface until lightly charred. Do not over-roast—just a light char is enough.
   ▶ ≈0:46
2. 2
   Remove the tomato, serrano chiles, onion, and garlic from the heat and place them in a plastic bag. Let them steam to loosen the skin. Continue roasting the poblano chiles a bit longer.
   ▶ ≈1:23
3. 3
   Peel the roasted chiles completely, remove the seeds and white veins from the inside, and clean them thoroughly.
   ▶ ≈1:52
4. 4
   Heat oil in a casserole dish. Blend the roasted tomato, serrano chiles, peeled poblano chiles, crema, cream cheese, a pinch of salt, and a splash of chicken broth until smooth.
   ▶ ≈2:42
5. 5
   Pour the blended sauce into the hot oil and let it come to a simmer. When hot, set aside half of the sauce for later.
   ▶ ≈3:39
6. 6
   Quickly dip each corn tortilla into the hot oil to soften it, passing it through just briefly.
   ▶ ≈3:46
7. 7
   Place each softened tortilla on a plate, fill with shredded chicken and melted cheese, roll tightly, and arrange in the casserole dish with the green sauce.
   ▶ ≈4:59
8. 8
   Pour the remaining sauce over the enchiladas, top with additional melted cheese, cover the dish, and let it heat through until the cheese is fully melted and bubbly.
   ▶ ≈5:17
9. 9
   Remove from heat and let the enchiladas cool for a moment. The cheese should be completely melted and the sauce rich and flavorful.
   ▶ ≈5:51