Enchiladas Verdes with Chicken and Crema

• 2 tbsp Sunflower oil
• 1 medium White onion
• 3 cloves Garlic
• 2 Jalapeno pepper
• 700 g Tomatillo
• 1 Lime
• 20 g Fresh coriander
• 650 g Chicken thighs, boneless, skinless
• 12 Corn tortillas
• 120 ml Mexican crema
• 120 g Queso fresco

1. Heat the oven to 200°C (390°F). Peel and quarter the onion; thinly slice a quarter and set it aside for serving. Roughly chop the remaining onion, and peel the garlic.
2. Trim the jalapenos (remove the seeds for less heat). Remove the husks from the tomatillos and rinse away any sticky residue, then halve any large ones. Pick the coriander leaves and tender stems, reserving a small handful for finishing.
3. Warm 1 tbsp sunflower oil in a saucepan over medium heat. Add the chopped onion and cook for 5 minutes until softened, then add the garlic and jalapenos and cook for 1 minute. Tip in the tomatillos with 250 ml water, bring to a simmer, and cook for 10 minutes until the tomatillos are soft and dull green.
4. Transfer the tomatillo mixture to a blender and add most of the coriander, plus the juice of the lime. Blend until smooth, then taste and adjust with a little more lime juice if you like it sharper. Pour the sauce back into the saucepan and keep it warm over low heat.
5. Heat the remaining 1 tbsp sunflower oil in a frying pan over medium-high heat. Add the chicken thighs and cook for 6 to 8 minutes, turning, until cooked through and lightly browned. Tip onto a board, rest for 2 minutes, then shred the chicken with two forks.
6. Pour about a third of the warm green sauce into a baking dish and spread it out. Warm the corn tortillas briefly in a dry frying pan so they are pliable. Dip each tortilla into the sauce, fill with shredded chicken, roll up, and arrange seam-side down in the dish.
7. Spoon the remaining sauce over the enchiladas, making sure the edges are well coated. Bake for 15 minutes until bubbling and hot throughout. Rest for 5 minutes before topping.
8. Drizzle over the mexican crema, crumble over the queso fresco, and scatter with the reserved sliced onion and coriander. Serve straight away while the tortillas are tender and the sauce is lively.

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