Enchiladas Verdes

Simmer the tomatillos, serranos, half the onion and the garlic in water to cover for about 8 minutes, until the tomatillos turn from bright to olive green and soften. Drain.

💡 Boiling, not roasting, gives the fresh tangy sauce here; roasting the tomatillos makes a deeper, smokier salsa that suits other dishes better.

Blend the drained solids with the cilantro and stock until smooth. Fry the purée in a spoon of hot oil for 5 minutes, stirring, then season with salt — it should taste sharp and green.

In a separate small pan, heat the rest of the oil and pass each tortilla through it for 5 seconds a side — just to soften, not crisp. Stack them on paper.

💡 This quick oil bath is the classic step that stops the tortillas dissolving once they meet the sauce. Skip it and they tear and turn to mush.

Dip a softened tortilla in the warm green sauce to coat, lay it down, put a line of chicken across it and roll it up. Set seam-down in a warm dish. Repeat with all 12.

Pour the rest of the warm green sauce generously over the rolled enchiladas. Finish with crema drizzled across, the raw onion rings, crumbled cheese and a few cilantro leaves.