Enchiladas verdes – chicken enchiladas in green tomatillo salsa

Ingredients for 4 portions

• 600 gChicken breast
• ≈ 1 lWater
• ½Yellow onion, in two pieces
• 2 clovesGarlic
• to tasteSalt
• 700 gTomatillo, husked
• 2Serrano chiles
• 10 gCoriander
• 5 tbspRapeseed oil
• 12Corn tortillas

On the side

• ½Yellow onion, in thin rings
• 100 gQueso fresco, crumbled
• 120 mlMexican crema

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 remaining garlic, the coriander, 250 ml of the chicken broth and some salt.
5. Heat 1 tablespoon of the oil in a pan, pour in the salsa (careful, it spits) and simmer over a low heat for 10 minutes, until slightly thickened.
6. Meanwhile, shred the chicken with two forks.
7. Cut the onion into thin rings and crumble the cheese.
8. 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.
9. Fill each tortilla with chicken, roll it up and put 3 on each plate.
10. Spoon the hot salsa over the enchiladas and top with crema, cheese and onion rings.

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