Enchiladas Verdes

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 and rinsed
• 3serrano chiles — stemmed
• 1/2white onion — cut into chunks
• 2 clovesgarlic — peeled
• 1 bunchfresh cilantro — thick stems removed
• 1/2 cupwater — to loosen the 3 cups of salsa
• 1 tspfine salt
• 1 cupcrema mexicana
• 200 g (7 oz)queso fresco — crumbled
• 1white onion — thinly sliced into rings
• 3 tbspneutral oil

Method

1. Begin by preparing the tomatillos and chiles. Remove the husks from 700 g (1 1/2 lb) of tomatillos and rinse them under warm water to remove any sticky residue. Place the tomatillos and 3 serrano chiles in a medium pot, cover them with water, and bring to a boil over medium-high heat. Cook until the tomatillos change from bright green to a dull olive color and are soft to the touch, about 10 minutes. Drain and set aside to cool slightly.
2. In a blender, combine the cooked tomatillos and chiles with 1/2 white onion, 2 cloves of garlic, and a handful of fresh cilantro leaves. Add 1/2 cup of water and 1 tsp of fine salt. Blend until you achieve a smooth, vibrant green sauce. Taste and adjust the salt if necessary.
3. In a large skillet, heat 2 tbsp of neutral oil over medium-high heat. Once the oil is shimmering, carefully pour in the blended sauce. Fry the sauce, stirring occasionally, until it thickens and darkens in color, and the raw smell of tomatillos has mellowed into a fragrant aroma, about 8-10 minutes. Remove from heat and set aside.
4. In a separate 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 until they are pliable but not crispy. This step prevents the tortillas from breaking when you roll them. Drain on paper towels to remove excess oil.
5. Dip each softened tortilla into the warm sauce, ensuring both sides are coated. Place a portion of the shredded 600 g (1 1/3 lb) cooked chicken breast along the center of each tortilla. Roll the tortillas tightly around the filling and place them seam-side down in a serving dish.
6. Once all the tortillas are filled and rolled, pour any remaining sauce over the top, ensuring the enchiladas are generously covered. Drizzle 1 cup of crema mexicana over the enchiladas, then crumble 200 g (7 oz) of queso fresco evenly across the top.
7. Slice 1 white onion into thin rings and scatter them over the enchiladas for added crunch and flavor. Garnish with additional cilantro leaves if desired. Serve immediately, allowing the warmth of the enchiladas to meld with the cool crema and fresh toppings, inviting everyone to gather at the table.