Chicken Enchiladas Verdes

Ingredients

For the salsa verde

• 1 ½ lb tomatillos, 680 g, husked and rinsed
• 2 jalapeño or serrano chilies, stemmed
• ½ white onion, cut into wedges
• 3 garlic cloves, unpeeled
• 1 cup fresh cilantro (coriander), loosely packed
• ½ cup chicken broth, 120 ml
• 1 tsp fine salt
• 1 tbsp lime juice

For the enchiladas

• 3 cups cooked shredded chicken, about 400 g
• 2 cups Monterey Jack or Oaxaca cheese, 200 g, grated, divided
• ½ cup sour cream, 120 g, plus extra to serve
• ½ tsp ground cumin
• 12 corn tortillas, 6-inch (15 cm)
• 2 tbsp neutral oil, for warming the tortillas
• ¼ cup white onion, finely chopped, to serve
• 2 tbsp fresh cilantro (coriander), chopped, to serve

Instructions

Make the salsa verde

1. Heat the broiler (grill). Spread the tomatillos, chilies, onion and garlic on a foil-lined sheet pan and broil for 5 to 7 minutes per side, until charred and soft.
2. Peel the garlic. Blend everything with the cilantro, broth, salt and lime juice until smooth. Taste and adjust the salt.

Fill and bake

3. Heat the oven to 375°F (190°C, or 170°C (340°F) fan, gas mark 5). Spread 1 cup (240 ml) of the salsa in the bottom of a 9 x 13-inch (23 x 33 cm) baking dish.
4. Mix the chicken with 1 cup (100 g) of the cheese, the sour cream, cumin and ½ cup (120 ml) of the salsa.
5. Heat the oil in a skillet over medium heat and warm each tortilla for 5 to 10 seconds per side, until pliable. Drain on paper towels.
6. Fill each tortilla with a scant ¼ cup of the chicken mixture, roll up and place seam side down in the dish.
7. Pour the remaining salsa over the enchiladas and sprinkle with the remaining cheese.
8. Bake for 20 to 25 minutes, until bubbling and the cheese is melted.
9. Top with chopped onion, cilantro and extra sour cream and serve.