I know it’s May 9, but that’s because I’m behind writing this. We did enjoy these excellent enchiladas last Tuesday.

I’m including the best way to make these with the two recipes below. Making homemade salsa verde takes this recipe to a 9 out of 10. You can use store-bought salsa verde but that brings the recipe to a 7 out of 10, still good but not amazing.

Swiss Enchiladas
Serves 4

For the sauce
2 cups of Salsa Verde (see recipe below)
1/2 cup heavy cream

12 6-inch Corn Tortillas
1/4 cup canola oil
4 cups of shredded store-bought rotisserie chicken

For the toping
1 cup shredded queso Chihuahua
1/2 cup finely chopped onion
1/3 cup fresh cilantro

Preheat oven to 375.
Make the sauce: Pour the salsa verde and cream into a saucepan and simmer over low heat.

To soften store-bought tortillas: Heat canola oil in sauté pan on medium-high heat. Place a tortilla in the hot oil and quickly turn to heat both sides, about 10 seconds per tortilla. Put on paper towel to soak up oil.

Fill and roll each tortilla with 1/3 cup of chicken in each tortilla. Rollup and place in 9 x 13-inch baking dish. Keep doing until you fill baking dish.

Pour the salsa verde sauce mixture over the enchiladas. Jiggle the dish so the sauce settles in the between the enchiladas. Sprinkle with cheese evenly over the top. Bake until sauce around edges bubbles and the cheese is golden brown, about 20 minutes. Let it stand for 5 minutes before serving.

Scatter the onions and cilantro over enchiladas. Serve with plenty of sauce on each plate.

Salsa Verde
Makes 2 cups

2 pounds Tomatillos, husked and washed
2 jalapenos
3 small garlic cloves
1 teaspoon ground cumin
1 bunch cilantro, thick bottom stems removed, the remainder washed and shaken dry
1 tablespoon olive oil
1 tablespoon salt, or to taste

Put the tomatillos and jalapenos in a saucepan, pour in enough cold water to barely cover and bring to a boil. Cook for 20 minutes. Remove from heat and let it sit in water for 15 minutes.

Drain the tomatillos and chiles in a colander. Wipe out the saucepan and set aside. Put the tomatillos, jalapenos, garlic and cumin in a food processor. Blend for a few seconds, until tomatillos are coarsely chopped. Add the cilantro and blend until sauce is smooth and speckled with finely chopped cilantro. Do not overblend, make the sauce thick and shiny.

Heat the oil in the saucepan over medium heat. Pour in the salsa, bring to a simmer until lightly thickened, about 10 minutes. Season with salt. Sauce can be refrigerated for 3 days or freeze. Reheat on low heat before using.