Enchiladas Verdes

Method

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1. Heat the grill to its highest setting. Spread the tomatillos, jalapeños, onion and unpeeled garlic on a tray and grill 8 to 10 minutes, turning once, until blistered and blackened in patches.

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2. Squeeze the garlic from its skins into a blender with the rest of the tray, the coriander and the salt. Blend to a coarse purée.

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3. Pour the salsa into a wide pan with the stock and simmer 10 minutes until it darkens slightly and coats a spoon. Taste for salt.

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4. Toss the shredded chicken with 150 ml of the salsa so the filling is seasoned in its own right.

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5. Heat the oil in a small frying pan. Slide each tortilla through for 5 seconds a side until pliable, then drain on kitchen paper.

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6. Dip a tortilla in the warm salsa, lay it in a baking dish, spoon chicken down the middle and roll it up seam-side down. Repeat with the rest.

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7. Pour the remaining salsa over the top, scatter with both cheeses and bake at 200C fan for 15 minutes until bubbling.

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8. Finish with crema drizzled over, onion rings and coriander. Serve straight from the dish.

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Chef’s Tips

• Char the tomatillos, do not boil them. Boiled salsa verde tastes thin and sour.
• The oil dip is not optional. Skip it and the tortillas turn to paste in the oven.
• Assemble and bake immediately — enchiladas left sitting in salsa go soft.

Common Substitutions & Variations

• An eighth of a teaspoon of garlic powder per clove is the usual stand-in when you are out of fresh garlic — it will not caramelise the same way, but it carries the flavour.
• Vegetable stock in place of the chicken stock makes this meat-free without changing the method, if that is what you need.

Pairing Suggestions

• Refried black beans
• Mexican rice
• A cold lager or horchata

Storage & Reheating

Refrigerate up to 3 days. The salsa freezes 3 months on its own; assembled enchiladas do not freeze well.

Common questions

Nutritional Highlights

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.