About this recipe: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.
2 cloves garlic
3 serrano chillies
450g small green tomatillos (husk tomatoes), husks removed
250ml vegetable oil for frying
9 corn tortillas
4 teaspoons chicken stock granules
1/2 shop-bought ready-cooked chicken, meat removed and shredded
1/4 iceberg lettuce, shredded
45g coriander leaves
225ml creme fraiche or soured cream
125g grated cotija cheese
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Method Prep:30min › Cook:30min › Ready in:1hr
Preheat the grill and line a baking tray with foil.
Grill the garlic, serrano chillies and tomatillos under the grill until toasted and blackened, turning occasionally, about 5 minutes for the garlic, 10 minutes for the chillies and 15 minutes for the tomatillos. Remove to a bowl and allow to cool.
Heat oil in a small, deep frying pan to 180 C / Gas 4. Using kitchen tongs, fry the tortillas individually, turning them once. They shouldn't be in the hot oil for more than 5 seconds per side. Remove excess oil with kitchen paper and keep warm. Remember that the hotter the oil, the less that the tortillas will absorb.
Place the toasted garlic, serrano chillies, tomatillos and the water in a blender and blend until smooth; pour into a saucepan over medium heat and bring to the boil. Dissolve the chicken stock granules into the mixture, reduce heat to medium-low and cook at a simmer until slightly thickened, about 10 minutes. The sauce shouldn't be too thick.
Soak three tortillas in the sauce, one at a time, for a few seconds, fill them with shredded chicken, sprinkle the meat with some of the sauce, roll them and place them seam side down on a pasta bowl. Spoon a generous amount of sauce over them and top them with lettuce, coriander, soured cream and cotija cheese. Pour a little more sauce over the whole thing if desired. Repeat the procedure twice more. Serve immediately.
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.