Directions

Make Salsa Verde:

1. In a pot, place the tomatillos, jalapeño(s), onion, and enough water to cover them. Bring to a boil and simmer until the color of the tomatillos and jalapeños changes slightly. Set aside to cool.

2. Once cooled, add the tomatillos, jalapeño(s), onions, cilantro, garlic, epazote and broth to a blender. Blend until you have a smooth, uniform, pourable consistency. Season to taste.

3. Heat a pan to medium-low heat and add a tablespoon of neutral oil. Then pour the salsa verde into the pan and simmer for 5-10 minutes.

Make Salsa Roja:

1. Char the tomatoes, onion, garlic, and chiles on a comal or skillet.

2. Once charred, add ingredients to the blender along with the broth. Blend until you have a smooth, uniform, pourable consistency. Season to taste.

3. Heat a pan to medium-low heat and add a tablespoon of neutral oil. Then pour the salsa roja into the pan, simmer for 5-10 minutes.

Make the Enchiladas:

1. In a pan, heat 2 tablespoons of neutral oil. Fry the tortillas on both sides until they are soft and pliable, about 10 seconds per side.

2. Fill each tortilla with shredded chicken and set aside.

3. Place the filled tortillas on a plate, and bathe one half with salsa verde and the other half with salsa roja.

4. Garnish with crema, queso fresco, onions, and cilantro.