Chicken Enchiladas with Salsa Verde

Ingredients

• boneless, skinless chicken breasts500g
• tomatillos, husked and rinsed500g
• serrano chiles, stems removed2
• white onion, roughly chopped1/2
• garlic cloves, unpeeled2
• chicken broth250ml
• vegetable oil2 tbsp
• corn tortillas12
• Monterey Jack cheese, shredded200g
• Mexican crema or sour cream100ml
• fresh cilantro, chopped30g
• salt1 tsp

Directions

1. 1

   Preheat the oven to 200°C (400°F). In a large pot, bring salted water to a boil. Add the chicken breasts, reduce heat, and simmer for 15-20 minutes until cooked through. Remove, let cool slightly, then shred with two forks.

2. 2

   While the chicken cooks, make the salsa verde: place the tomatillos, serrano chiles, onion, and garlic on a baking sheet. Roast in the oven for 10-15 minutes until the tomatillos are blistered and soft. Transfer to a blender, add the chicken broth and salt, and blend until smooth.

3. 3

   In a skillet, heat 1 tablespoon of oil over medium heat. Pour the salsa verde into the skillet and simmer for 5 minutes, stirring occasionally, until slightly thickened. Season with salt to taste.

4. 4

   Warm the tortillas: brush each with a little oil and heat on a dry skillet for about 30 seconds per side, or wrap in a damp towel and microwave for 1 minute. This makes them pliable.

5. 5

   Spread a thin layer of salsa verde on the bottom of a 23x33 cm (9x13 inch) baking dish. Dip each tortilla in the salsa verde, then fill with shredded chicken and a sprinkle of cheese. Roll up and place seam-side down in the dish. Repeat with remaining tortillas.

6. 6

   Pour the remaining salsa verde over the enchiladas and sprinkle with the remaining cheese. Bake for 15-20 minutes until the cheese is melted and bubbly.

7. 7

   Serve hot, garnished with a drizzle of crema and chopped cilantro.