Enchiladas Verdes

Ingredients12

• tomatillos500 g
• serrano chiles3
• white onion1 small
• garlic2 cloves
• fresh cilantro30 g
• chicken broth250 ml
• cooked shredded chicken400 g
• corn tortillas12
• vegetable oil60 ml
• Mexican crema120 ml
• queso fresco100 g
• salt1 tsp

Method

1. Husk and rinse the tomatillos. Simmer them with the serrano chiles, half the onion, and the garlic in water until the tomatillos soften, about 10 minutes.
2. Drain and blend with the cilantro, broth, and salt until smooth. Simmer the salsa in a pan for 8–10 minutes until slightly thickened.
3. Warm the tortillas briefly in a little oil so they stay pliable, then fill each with shredded chicken and roll tightly.
4. Arrange the rolls in a baking dish, cover with the green salsa, and bake at 180°C for 15 minutes.
5. Dice the remaining onion. Serve the enchiladas topped with crema, crumbled queso fresco, and onion.