Enchiladas Verdes

Ingredients

• 1.5 lbs (680g) tomatillos, husked
• 2 serrano chiles
• 1/4 white onion
• 2 garlic cloves
• 1/4 cup (10g) fresh cilantro
• 1 lb (450g) boneless chicken thighs
• 12 corn tortillas
• 1/2 cup (120ml) vegetable oil, for softening tortillas
• 1/2 cup (120g) Mexican crema or sour cream
• 1 cup (115g) crumbled queso fresco
• 1/2 white onion, thinly sliced, for topping
• Salt to taste

Before you cook

• Husk and rinse the tomatillos.
• Trim the stems from the serrano chiles.
• Thinly slice the onion for topping.

Steps

1. Place the chicken thighs in a pot, cover with water, and add a pinch of salt.
2. Bring to a boil, then reduce the heat and simmer for 20 minutes until cooked through.
3. Remove the chicken and shred it with two forks once cool enough to handle.
4. Place the tomatillos, serrano chiles, onion quarter and garlic in a saucepan and cover with water.
5. Boil for 10 minutes until the tomatillos turn army-green and soften.
6. Drain the tomatillos and chiles, reserving a little of the cooking liquid.
7. Blend the tomatillos, chiles, onion, garlic and cilantro with a splash of the reserved liquid until smooth.
8. Pour the salsa into a wide pan and bring it to a simmer over medium heat.
9. Cook the salsa for 8 minutes, stirring often, until it thickens slightly, then season with salt.
10. Heat the vegetable oil in a small skillet over medium heat.
11. Pass each tortilla through the hot oil for a few seconds on each side to soften, then drain on paper towels.
12. Dip each tortilla briefly in the warm salsa to coat.
13. Lay a tortilla flat, add a spoonful of shredded chicken, and roll it up.
14. Place the rolled tortilla seam-side down in a baking dish.
15. Repeat with the remaining tortillas and chicken.
16. Pour the remaining salsa over the rolled enchiladas.
17. Drizzle the crema over the top.
18. Scatter the queso fresco and sliced onion over the dish.
19. Serve warm.