Enchiladas Verdes

The recipe

Instructions

1. 1
   Blend tomatillos, half the chopped onion, garlic, chillies and most of the coriander into a smooth green salsa.
2. 2
   Cook the salsa in a hot pan with oil for 8 minutes until darkened slightly. Season with salt.
3. 3
   Briefly fry each tortilla in hot oil for 5 seconds to make pliable. Dip in the salsa.
4. 4
   Fill each with shredded chicken, roll up, and pack into a baking dish. Pour over remaining salsa, top with cheese.
5. 5
   Bake at 200°C for 15 minutes until bubbling. Drizzle with sour cream, scatter with onion and coriander.

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