Green Enchiladas

Soft tortillas soaked in tangy green sauce, hiding tender shredded chicken. The melted cheese gratinates perfectly on top to bind everything together.

• Prep: 30 min
• Cook: 30 min
• Difficulty: Medium
• Calories: 878
• Protein: 51 g
• Carbs: 72 g
• Fat: 42 g

Ingredients

• 600 g White chicken ( whole )
• 8 pc Soft tortilla (for filling), made from corn ( corn or wheat )
• 1 pc Onion ( quartered )
• 2 pc Garlic ( degermed )
• 1 pc Fresh cilantro ( whole bunch )
• 2 pc Hot chili pepper ( seeded )
• 100 ml Cream ( thick )
• 150 g Emmental cheese ( grated )
• 50 ml Sunflower oil ( for frying )
• 1 pinch Gray sea salt
• 500 g Tomatillos ( husked and rinsed )

Instructions

1. Chicken preparation

   Poach the chicken in simmering salted water for 15 minutes. Once cooked, the meat should pull away easily. Shred the meat with a fork into regular filaments.

2. Green sauce base

   Blend the tomatillos with the chili, onion, garlic, and fresh cilantro. Look for a fluid but consistent texture. Pour into a pan with a drizzle of oil and reduce until the sauce coats the back of a spoon.

3. Softening tortillas

   Quickly pass each tortilla through a pan with a bit of hot oil. They should become soft and pliable without browning or hardening.

4. Assembling enchiladas

   Dip a tortilla into the sauce, place a portion of chicken in the center, roll tightly, and place in a baking dish, seam side down.

5. Final gratin

   Coat with the remaining sauce, add the cream, and sprinkle with cheese. Bake at 200°C until the cheese is melted and the sauce bubbles at the edges.

Chef's tips

• Don't skip passing the tortillas through oil; it prevents them from turning into mush when combined with the sauce.
• If the sauce is too acidic, a pinch of sugar is enough to balance it out.

Storage

Keeps for 2 days in the fridge. Reheat in the oven covered with foil to keep them moist.