First, cook the chicken. I cook it with a few sprigs of mint, dried oregano, 2 garlic cloves, and a piece of onion for about 1 hour. Once cooked, remove the chicken and let it drain. Save the broth.

Cook the tomatillos. If you want to add serrano pepper, cook it with the tomatillos. I skip it because I serve this to my child. As soon as the tomatillos change color, turn off the heat so they don’t burst and the sauce doesn’t turn bitter.

In a blender, add the tomatillos (without water), cilantro, 1 garlic clove, 2 tablespoons of sour cream, salt, 1/2 cup of the chicken broth (about 120 ml), and the avocados. Blend until very smooth.

Heat a little oil in a pan and add the blended sauce. Let it simmer for 5 minutes. The sauce is ready.

Once the chicken has cooled, shred it.

Heat oil in a pan. Lightly fry the tortillas in the oil.

Add the shredded chicken to the tortillas.

Roll them up.

Pour the hot sauce over the enchiladas. You can add sour cream or cheese on top; I just add sour cream. They turn out delicious. Enjoy!