Enchiladas Suizas

Ingredients

• 12corn tortillas — passed through hot oil
• 600 g (1 1/3 lb)chicken breast — poached and shredded
• 700 g (1 1/2 lb)tomatillos — husked
• 3serrano chiles
• 1/2white onion
• 2 clovesgarlic
• 1 bunchfresh cilantro
• 1 cupcrema mexicana
• 300 g (10 oz)queso Chihuahua or Manchego — grated
• 1 cupchicken broth
• 3 tbspneutral oil
• 1 tspfine salt

Method

1. Begin by preparing the sauce. Remove the husks from 700 g (1 1/2 lb) of tomatillos and rinse them thoroughly. Place them in a pot along with 3 serrano chiles and cover with water. Bring to a boil over medium-high heat and cook until the tomatillos turn a dull green and are soft, about 10 minutes. Drain the water and transfer the tomatillos and chiles to a blender.
2. Add 1/2 white onion, 2 cloves of garlic, and a handful of fresh cilantro to the blender with the tomatillos and chiles. Blend until you achieve a smooth consistency. Taste and adjust with 1 tsp fine salt if needed. The sauce should be vibrant and slightly tangy.
3. In a large skillet, heat 2 tbsp of neutral oil over medium heat. Once hot, pour in the blended sauce carefully to avoid splattering. Fry the sauce, stirring occasionally, until it darkens slightly and thickens, about 10 minutes. The sauce should lose its raw taste and develop a deeper flavor.
4. While the sauce is cooking, poach 600 g (1 1/3 lb) of chicken breast in 1 cup of chicken broth in a separate pot. Simmer gently until the chicken is cooked through and tender, about 15 minutes. Remove the chicken from the broth, let it cool slightly, then shred it using two forks.
5. In a small skillet, heat the remaining 1 tbsp of neutral oil over medium heat. Pass each of the 12 corn tortillas through the hot oil for a few seconds on each side to soften them. They should be pliable but not crispy. Immediately dip each tortilla into the warm sauce, ensuring they are well coated.
6. Place a portion of the shredded chicken onto each sauced tortilla and roll them up tightly. Arrange the filled tortillas seam-side down in a baking dish. Pour any remaining sauce over the top to cover the enchiladas completely.
7. Preheat your oven to 180°C (350°F). Sprinkle 300 g (10 oz) of grated queso Chihuahua or Manchego over the enchiladas. Bake in the oven until the cheese is melted and bubbly, about 15 minutes.
8. Remove the enchiladas from the oven and drizzle 1 cup of crema mexicana over the top. Garnish with additional fresh cilantro, thinly sliced onion rings, and slices of avocado if desired. Serve immediately while the enchiladas are hot and the cheese is gooey.