Name: Enchiladas Verdes
Prep time: 15 min
Cook time: 45 min
Total time: 60 min
Yield: 4 servings
Cuisine: Mexican
Ingredients: 2 piece boneless chicken breasts; 500 g tomatillos, husked and rinsed; 2 piece serrano chiles; 2 clove garlic; 0.25 piece white onion; cilantro (a handful); 250 ml chicken stock; 120 ml Mexican crema; 100 g queso fresco, crumbled; 12 piece corn tortillas; 60 ml oil, for frying the tortillas; salt (to taste)

Method

Poach the chicken

Poach the chicken breasts in salted water until cooked through.

20 min

Roast the tomatillos

Roast the tomatillos, serrano chiles and garlic under a hot broiler until blackened in spots.

10 min

Blend the salsa

Blend the roasted tomatillos, chiles, garlic, onion and cilantro into a smooth green salsa.

Simmer the salsa

Simmer the salsa with the chicken stock in a wide pan to mellow its rawness.

5 min

Shred the chicken

Shred the poached chicken into bite-sized pieces.

Soften the tortillas

Quickly fry each tortilla in hot oil for a few seconds per side, just to soften.

1 min

Fill and roll

Dip each softened tortilla in the warm salsa, fill with shredded chicken, and roll it up in a baking dish.

Finish and serve

Pour the remaining salsa over the rolled enchiladas and top with crema and queso fresco.

Enchiladas Verdes

Ingredients

Method

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