Mexican Enchiladas Verdes

Ingredients

• 12 corn tortillas
• 3 cups cooked shredded chicken
• For sauce: 600g tomatillos (or green tomatoes), 2 jalapeños, 1 onion, 4 garlic cloves, big bunch coriander, 1 cup stock
• 3 tbsp oil
• 200ml crema or soured cream
• 150g crumbled queso fresco or feta
• Sliced onion to serve

Instructions

1. Char the tomatillos, jalapeños, onion and garlic in a dry pan until softened.
2. Blend with coriander and stock to a smooth green sauce.
3. Cook the sauce in a little oil 5 minutes; season.
4. Heat the tortillas; dip each in sauce; fill with chicken; roll up.
5. Arrange in a dish; pour over more sauce.
6. Top with crema and crumbled cheese.
7. Bake at 180C for 15 minutes until heated through.

Serving suggestions

• Top with sliced onion at the table.

Storage & reheating

Keeps 3 days.

Nutrition

Nutrition information is not yet available for this recipe. Values vary with portion size and exact ingredients — we will add verified figures here soon.

Frequently asked questions