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.
One of the best enchiladas recipe I've cooked my kids loved it and now a favorite! - 17 Aug 2016
Sooooo good! and easy to prepare. One suggestion broil the tomatillos and garlic instead of doing it on the griddle it only takes a couple min. also if you want to cut calories cook your tortillas with cooking spray on a hot pan, to me they still taste like they've been deep fried. Gracias Gema! Elvira S. - 28 Apr 2010 (Review from Allrecipes US | Canada)
This comports with my own recipe and is obviously authentic because it calls for CORN tortillas (NOT flour!), cotija cheese, and crema ("not sour cream"). If you cannot find cotija cheese and cream at your market, substitute mild parmesan for the former and for the crema, try this: Put a tablespoon of plain yogurt in a cup of milk and let sit for 24 hours. It works! - 01 May 2010 (Review from Allrecipes US | Canada)