Tomatillo Sauce                                              

1)  To make the sauce, soak the tomatillos in a bowl of cold water to loosen the husks. Drain and peel off the husks.

2)  Place the tomatillos, onion, serrano peppers (optional) and garlic in a saucepan with water to cover the tomatillos halfway and bring to a boil. Boil until the tomatillos are soft, about 10 minutes. Drain.

3)  Transfer the tomatillos, onion, serrano peppers and garlic to a blender and blend to a purée.

4)  Heat the 2 tablespoons of oil in a medium-size saucepan over medium heat and add the puréed tomatillos.Season with salt and pepper to taste.

5)  Bring to a boil, then reduce to simmer for about 5 minutes.

Making and Building the Enchiladas

1)  Pour vegetable oil, ½ inch in depth, into a large skillet and heat over medium-high heat until hot. One at a time, dip the tortillas into the hot oil to soften them, just a few seconds. Remove and transfer to paper towels to drain.

2)  Fill the center of the tortillas with chicken and Los Altos Queso Fresco Los Altos. Fold tortilla and roll with filling. Place seam side down on individual plates and top with the warm sauce.

3)  Garnish with cilantro, onion rings, Los Altos Crema Mexicana Natural and Queso Fresco Los Altos.

Note: You can also use the sauce as a dipping sauce for tortilla chips or as a salsa in other dishes: Add 1 serrano chile, finely chopped, and 1 to 2 tablespoons chopped cilantro, to taste.