Green Enchiladas
Tart tomatillo sauce, soft rolled tortillas, and a shower of salty cheese under the grill. Everything about it is fast except deciding how many you can eat.
- Total time
- 18 min
- Serves
- 2
- Effort
- Easy
What you need
Written for 2 — nudge the counter and the numbers follow.
0 of 10 in the basket.
How you make it
Blend the tomatillos, jalapeno, half the onion and most of the coriander with the stock until smooth and bright green.
Heat the oil in a wide pan over medium-high heat and pour in the sauce, standing back as it spits, then simmer for 5 minutes until it thickens slightly and loses its raw edge.
Finely chop the remaining onion half and toss it through the shredded chicken with 3 tbsp of the hot sauce.
Soften the tortillas 15 seconds a side in a dry pan, fill each with chicken and roll them tightly, seam side down, into a heatproof dish.
Pour the rest of the sauce over the top, scatter the cheese and grill 12cm from the element for 4 minutes until blistered.
Finish with the soured cream and the reserved coriander.
Read all that and thought “absolutely not”?
Completely fair. Green Enchiladas is sitting in the Mexican kitchen right now, it costs nothing, and it will never arrive.
Order it insteadMore from the Mexican kitchen
Lime, chilli and char, wrapped in something warm.