Enchiladas suizas – baked chicken enchiladas in creamy green salsa

Ingredients for 4 portions

• 600 gChicken breast
• ≈ 1 lWater
• ½Yellow onion, in two pieces
• 2 clovesGarlic
• to tasteSalt
• 600 gTomatillo, husked
• 2Serrano chiles
• 15 gCoriander
• 4 tbspRapeseed oil
• 250 mlMexican crema
• 12Corn tortillas
• 200 gChihuahua cheese, grated

Method

1. Put the chicken in a pan with the water, one piece of onion, 1 garlic clove and some salt, and bring to the boil.
2. Lower the heat, cover and simmer for 20 minutes, until the chicken is cooked through.
3. Meanwhile, put the tomatillos and chillies in another pan, cover with water and simmer for about 10 minutes, until the tomatillos turn olive green.
4. Drain the tomatillos and chillies and blend them with the other piece of onion, the rest of the garlic, the coriander, 250 ml of the chicken broth and some salt.
5. Heat 1 tablespoon of the oil in a saucepan, pour in the salsa (careful, it spits) and simmer over a low heat for 8 minutes. Take off the heat and stir in the crema.
6. Meanwhile, shred the chicken with two forks and heat the oven to 200 °C.
7. Heat the rest of the oil in a frying pan and dip the tortillas in it for a few seconds a side, just to soften them. Drain on kitchen paper.
8. Fill each tortilla with chicken, roll it up and lay it in an ovenproof dish.
9. Pour the green sauce over the enchiladas and scatter over the cheese.
10. Bake for 15 minutes, until the cheese has melted and is starting to brown. Serve straight away.

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