Green enchiladas

• 1 u Onion (half for the sauce, half in rings)
• 2 cloves Garlic
• Salt (to taste)
• 2 u Green Chilli (serrano, to taste)
• 4 tablespoons Vegetable Oil
• 1 handful Coriander
• 100 g Queso Fresco (crumbled)
• 250 ml Chicken Stock
  Swaps (1)
• 150 ml Sour Cream (or Mexican crema)
  Swaps (1)
• 500 g Chicken Breast (poached and shredded)
  Swaps (2)
• 12 u corn tortillas
• 600 g Tomatillos (husked)

Instructions

1. 1

   Simmer the tomatillos and chillies in water until the tomatillos turn olive green. Drain and blend with half the onion, the garlic, coriander and a little stock.

   10 min

2. 2

   Heat a tablespoon of oil in a pan, pour in the sauce (careful, it spits) and cook for a few minutes. Add the rest of the stock, season with salt and let it reduce a little.

   10 min

3. 3

   Dip each tortilla in hot oil in a frying pan for a few seconds, just to soften it, and drain on kitchen paper.

   6 min

4. 4

   Fill each tortilla with chicken, roll it up and place it seam side down in a dish.

   5 min

5. 5

   Pour the hot green sauce over the enchiladas and serve at once topped with the cream, fresh cheese and onion rings.