Green Enchiladas
Ingredients
- 600 gWhite chicken (whole)
- 8 pcSoft tortilla (for filling), made from corn (corn or wheat)
- 1 pcOnion (quartered)
- 2 pcGarlic (degermed)
- 1 pcFresh cilantro (whole bunch)
- 2 pcHot chili pepper (seeded)
- 100 mlCream (thick)
- 150 gEmmental cheese (grated)
- 50 mlSunflower oil (for frying)
- 1 pinchGray sea salt
- 500 gTomatillos (husked and rinsed)
Method
Soft tortillas soaked in tangy green sauce, hiding tender shredded chicken. The melted cheese gratinates perfectly on top to bind everything together.
- 1
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
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
Quickly pass each tortilla through a pan with a bit of hot oil. They should become soft and pliable without browning or hardening.
- 4
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
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.
Frequently asked questions
How do you get this dish right?
- 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.
How long does this dish keep?
Keeps for 2 days in the fridge. Reheat in the oven covered with foil to keep them moist.
