Enchiladas Verdes (Classic — Tomatillo Sauce, Chicken, Crema)

Ingredients

• For the salsa verde
• 600 g fresh tomatillos, husked, rinsed
• 3 serrano chiles, halved
• 1 white onion, quartered
• 3 garlic cloves
• 20 g fresh cilantro leaves
• 1 tbsp lime juice
• Sea salt, to taste
• For the enchiladas
• 400 g cooked chicken breast, shredded
• 8 corn tortillas, day-old
• 150 ml Mexican crema or sour cream
• 100 g Oaxaca cheese or mozzarella, shredded
• 50 ml neutral oil
• 1 white onion, thinly sliced
• Fresh cilantro for garnish

Method

1. 1
   Roast tomatillos and serrano chiles on a hot griddle or comal for 8 minutes, turning occasionally, until softened and charred; transfer to blender with onion, garlic, cilantro, and lime juice; blend to chunky-textured salsa; season with salt.
2. 2
   Heat 30 ml of oil in a heavy saucepan over medium; pour in salsa verde and simmer 10 minutes, stirring occasionally, until colour deepens slightly and flavours concentrate; season to taste.
3. 3
   Toss shredded chicken with 100 ml salsa verde and salt; let sit 5 minutes to absorb flavour.
4. 4
   Heat remaining 20 ml oil in a shallow pan over medium; pass each corn tortilla through hot oil for 3 seconds per side to soften and seal (prevents soaking); drain on paper towels.
5. 5
   Spread 50 ml salsa verde on bottom of a baking dish; dip each softened tortilla in remaining salsa verde, fill with 40 g chicken mixture, roll tightly, and seam-side down in dish; arrange in single layer.
6. 6
   Pour remaining salsa verde over enchiladas; drizzle with crema in thin stream across top; scatter cheese and sliced onion over surface.
7. 7
   Bake uncovered at 180°C for 15 minutes until cheese melts and sauce bubbles at edges; do not overbake or tortillas will become brittle.
8. 8
   Remove from oven; garnish with fresh cilantro and serve immediately with additional crema on the side.