"A rich Mexican dish from Puebla, a small town about two hours southeast of Mexico City. Shredded chicken is wrapped into warm tortillas and cooked in a sweet creamy sauce made with roasted tomatillas blended with swiss cheese."
Roast halved tomatillos and halved serrano pepper on grill. (You can also roast the onion on the grill.)
Place tomatillos, serrano pepper, onion, garlic, salt, chicken broth and verde sauce into blender. Blend. Add chunks of swiss cheese. Blend again. Taste the sauce - if too spicy, add sour cream to cool down. Pour small amount of enchilada sauce into baking pan to cover bottom.
Fill tortillas with chicken, roll and place into baking pan with seam side down. Pour enchilada sauce over rolled tortillas. Place swiss cheese slices on top of sauce. Place avocado slices across top of cheese slices. Top entire casserole with shredded cheese.
Bake at 375F, covered for 20min, uncovered for the last 10min. Serve with remaining sauce. Top with sour cream or Mexican table creme.