Chicken Enchiladas Verdes

• 200 g raw Chicken breast (7.1 oz raw)
• 150 g raw Tomatillos (5.3 oz raw)
• 15 g raw Jalapeño (0.5 oz raw)
• 50 g raw White onion (1.8 oz raw)
• 4 g raw (1½ cloves) Garlic
• 100 g Low-sodium chicken stock (3.5 oz)
• 1 g Ground cumin (½ tsp)
• 1 g Salt (⅛ tsp)
• 10 g raw Cilantro (⅔ cup chopped)
• 8 g Lime juice (½ tbsp)
• 100 g Corn tortillas (3.5 oz)
• 30 g Reduced-fat cheddar (1.1 oz)

You'll need: Medium saucepan with a lid, Blender, Small baking dish, Dry frying pan, Fork, Knife, Cutting board.

Method

1. Chop the sauce ingredients

   Heat the oven to 200°C (400°F). Peel the papery husks off the tomatillos, rinse them and cut them in quarters. Roughly chop the jalapeño (seeds out for less heat) and the onion, and peel the garlic.

   Rinse tomatillos well. The skin is sticky under the husk.

2. Simmer the chicken and sauce base

   Put the chicken, stock, tomatillos, jalapeño, onion, garlic, cumin and salt in the saucepan. Bring to a simmer, cover and cook for 15 minutes, until the chicken reads 74°C (165°F) and is white all through. Lift the chicken out and shred it with two forks.

   Keep the heat at a simmer. A hard boil toughens the chicken.

3. Blend the green sauce

   Pour everything left in the saucepan into the blender with the cilantro and lime juice. Blend until smooth, holding the lid down with a towel because the contents are hot.

   Let the steam escape. Hot liquid in a sealed blender can pop the lid.

4. Fill and roll the tortillas

   Warm the tortillas in the dry pan for 20 seconds per side, so they bend without cracking. Fill each with the chicken and a pinch of the cheddar, roll up and lay seam-side down in the baking dish.

   Warm tortillas don't tear when you roll them. Cold ones crack.

5. Bake with sauce and cheddar

   Pour the green sauce over the enchiladas and scatter the rest of the cheddar on top. Bake for 10 minutes, until the cheddar has melted and the edges are bubbling.

   Use a deep enough dish so the sauce stays around them. Dry edges turn crunchy.

Swaps

• Chicken breast → Chicken thighsMore flavor. Cook to 74°C (165°F).
• Cheddar → MozzarellaMilder and stretchier.