Enchiladas Verdes

Corn tortillas rolled around shredded chicken, smothered in tangy green tomatillo sauce and baked with cheese.

TIME BREAKDOWN
Prep: 25 min
Cook: 35 min
Total: 1 hour
Vegetarian
❌
Nuts
❌
Serves
4 people
Difficulty
Easy

Ingredients

  • 600g boneless skinless chicken breasts
  • 1 bay leaf
  • 2 x 400g tins tomatillos, drained
  • 2 jalapeños, roughly chopped
  • 1 white onion, roughly chopped
  • 3 cloves garlic, peeled
  • Small bunch fresh coriander
  • 250ml chicken stock
  • 1 tbsp vegetable oil
  • 1/2 tsp fine salt
  • 12 corn tortillas
  • Vegetable oil, for frying tortillas
  • 150g queso fresco or mild feta, crumbled
  • 100ml soured cream
  • 1/2 small white onion, thinly sliced

Method

  1. Poach the chicken in simmering water with the bay leaf for 20 minutes until cooked. Shred and season with a pinch of salt.

  2. Blend the tomatillos, jalapeños, half the onion, garlic, coriander and stock until smooth.

  3. Heat the tablespoon of oil in a pan. Pour in the sauce and simmer for 10 minutes until slightly thickened. Season with the salt.

  4. Preheat the oven to 200°C (180°C fan). Warm a little oil in a frying pan and fry each tortilla for 10 seconds per side to soften, then drain.

  5. Dip each tortilla in the warm sauce, fill with chicken and roll up. Place seam side down in a baking dish.

  6. Pour over the remaining sauce, scatter with the cheese and bake for 15 minutes until bubbling.

  7. Serve topped with soured cream and the sliced onion.