This is an authentic recipe for green enchiladas that I learnt from an amazing home cook in Puebla, Mexico. I've been tweaking and perfecting it for over 15 years. To save time, I use ready-cooked chicken from the supermarket, but you can always use leftovers from a Sunday roast! Be conservative with the cream and the cheese.
Cotija is a sharp, aged cow's cheese is known as the 'Parmesan of Mexico'. Hard to find in the UK, using Parmesan would be the next best thing.
Serrano chillies are not easy to find in the UK, though some home cooks are now growing their own! If you can't get your hands on them, use fresh jalapenos or green chillies instead.
This recipe calls for creme fraiche or soured cream, but if you can get your hands on Mexican crema fresca, this is a fabulous and authentic alternative.