← Nouns Cooking · Mexican

Ingredients

• 700 g Tomatillos, husked and rinsed
• 2 serrano or jalapeño chillies, stems removed
• 2 cloves Garlic, unpeeled
• ½ white onion, roughly chopped
• 1 bunch coriander (about 30 g), plus extra to serve
• 250 ml chicken stock
• 1 tbsp Vegetable oil
• Salt
• 450 g cooked chicken, shredded
• 12 corn tortillas
• 4 tbsp vegetable oil, for softening the tortillas
• 120 ml Mexican crema or sour cream
• 100 g Queso fresco, crumbled
• ½ white onion, thinly sliced, to serve

Method

1. Heat the grill (broiler) to high. Spread the tomatillos, chillies and garlic on a foil-lined tray and grill for 5–6 min, until blistered and blackened in spots. Turn them over and grill for another 5–6 min, until the tomatillos are soft and slumped.
2. Peel the garlic and tip everything, juices included, into a blender with the chopped onion, coriander and stock. Blend until smooth.
3. Heat 1 tbsp oil in a saucepan over medium-high heat and pour in the salsa (stand back, it spits). Simmer for 10 min, stirring, until a little thicker and a deeper green. Season well with salt and keep it warm.
4. Heat the remaining oil in a small frying pan over medium heat. Dip each tortilla in for a few seconds per side, just until soft and pliable, and stack them on kitchen paper.
5. Dip a tortilla into the warm salsa, lay it on a plate, add a line of chicken and roll it up. Repeat, placing 3 enchiladas on each plate, seam side down.
6. Spoon over plenty of hot salsa, then drizzle with crema and scatter with queso fresco, sliced onion and coriander. Serve straight away.

Tips

• To make them ahead, assemble in a baking dish, cover with salsa and bake at 200°C (180°C fan) for 15 min, then add the toppings.
• Tinned tomatillos work too: drain them and skip the grilling, but still char the chillies and garlic.

Sources

Written in our own words after cross-checking these recipes:

Rick Bayless ¡Hola! Jalapeño Williams Sonoma