Chicken Enchiladas Verdes

1Preparation

1. Remove the papery husks from the tomatillos and wash them well until they are no longer sticky.
2. Cut one onion half into chunks for the salsa and slice the other half into thin rings for garnish.
3. Stem the chilies, and remove the seeds if you want a milder salsa.
4. Wash the coriander and keep a few leaves for garnish.

2Cooking

1. Put the chicken in a pot with the water, the onion half, two garlic cloves and the salt, and bring to a boil, then lower the heat.

   🔥 high heat⏱ 5 min timer
2. Poach the chicken gently until white all the way through, then lift it out, shred it with two forks and keep the broth.

   🔥 low heat⏱ 20 min timer
3. Simmer the tomatillos and chilies in water until the tomatillos turn olive green and soften without bursting.

   🔥 medium heat⏱ 10 min timer
4. Drain the tomatillos and chilies and blend them with the remaining onion and garlic, the coriander and the cup of broth until smooth.

   ⏱ 2 min timer
5. Heat the tablespoon of oil in a pot, pour in the salsa carefully as it will splutter, and simmer, stirring, until it darkens slightly and thickens. Add the salt.

   🔥 medium heat⏱ 8 min timer
6. Heat the remaining oil in a frying pan and pass each tortilla through it for a few seconds per side until soft but not crisp, then drain on paper towels.

   🔥 medium heat⏱ 5 min timer

3Serving

1. Dip each tortilla in the hot salsa, fill with some chicken, roll it up and lay it on the plate, three per person.
2. Spoon more salsa over the top, then scatter the crumbled cheese, drizzle with cream and finish with onion rings and coriander.
3. Serve right away with red rice and refried beans.

💡 Tips & common mistakes

• Common mistake: dipping the tortillas in sauce without softening them in oil first — they crack when rolled and turn mushy.
• Don't overboil the tomatillos; once the skins burst they turn watery and lose some of their tang.
• Assemble right before serving — enchiladas go soft if they sit in the sauce.

🔁 Substitutions

• If fresh tomatillos are hard to find, use canned ones, drained, and skip the boiling.
• For a richer version, top with mozzarella and bake 10 minutes at 200°C until melted.