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1
Warm the tomatillo sauce in a small saucepan over low heat.
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2
Add 1 cup of the crema and heat without letting it come to a boil.
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3
Remove from the heat and set aside.
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4
Gently warm the chicken in a separate small saucepan over low heat (add a few teaspoons of water if it looks dry).
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5
Add the remaining 1/4 cup of crema, the onion, and salt and stir to combine.
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6
Remove from the heat, cover, and set aside.
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7
Line a baking sheet with paper towels.
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8
Heat the oil in a small skillet or nonstick frying pan over medium-high heat.
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9
When the oil is hot, add a tortilla and let it soften, 2 to 3 seconds.
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10
Flip it and soften the other side, 2 to 3 seconds.
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11
Remove to the prepared baking sheet to drain.
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12
Repeat with the remaining tortillas.
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13
Heat the oven to 350 degrees F and arrange a rack in the middle.
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14
Pour 1 cup of the warm tomatillo sauce on a plate.
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15
Set a tortilla in the sauce and immediately flip it over.
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16
Arrange 2 tablespoons of the chicken mixture down the center of the tortilla, roll it up, and transfer to a baking dish.
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17
Continue with the remaining tortillas, adding additional sauce to the plate when necessary.
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18
Pour the remaining sauce over the rolled enchiladas in the baking dishmake sure you cover the ends of the tortillas so they dont dry out in the oven.
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19
Cover the dish with foil and transfer to the oven.
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20
Bake just until the enchiladas are heated through, about 10 minutes.
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21
Garnish with the queso fresco, red onion, jalapenos, and cilantro and serve immediately.
