Enchiladas Verdes con Pollo (Chicken Enchiladas in Green Sauce)

• 1 medium White onion
• 3 cloves Garlic
• 600 g Tomatillo, husks removed
• 2 medium Green chili pepper
• 300 ml Water
• 2 tbsp Olive oil
• 700 g Chicken thighs, boneless, skinless
• 1 ½ tsp Fine sea salt
• ½ tsp Black pepper
• 12 pieces Corn tortillas
• 150 g Mexican crema
• 120 g Queso fresco
• 15 g Fresh coriander
• 1 medium Lime

1. Heat the oven to 200°C (390°F). Peel the onion and garlic; roughly chop the onion and set aside a quarter for the filling, then keep the rest for the sauce. Remove the husks from the tomatillos, then rinse well to remove any stickiness.
2. Put the tomatillos, green chilli peppers, the larger portion of onion, garlic and water into a saucepan. Bring to the boil, then simmer for 10 to 12 minutes until the tomatillos are soft and turning olive-green. Take off the heat and cool for 5 minutes.
3. Blend the tomatillo mixture until smooth, then stir in half the fine sea salt and a squeeze of lime. Taste and add more lime if you want it sharper. Set the sauce aside.
4. Heat the olive oil in a frying pan over medium-high heat. Season the chicken thighs with the remaining fine sea salt and black pepper, then cook for 5 to 7 minutes per side until cooked through and lightly browned. Transfer to a board and shred while warm.
5. Finely chop the reserved onion quarter and most of the fresh coriander, reserving a little coriander for serving. Toss the shredded chicken with the chopped onion, chopped coriander and a small squeeze of lime. Pour about a third of the green sauce into a baking dish and spread it out.
6. Warm the corn tortillas briefly in a dry frying pan, 10 to 15 seconds per side, until pliable. Fill each tortilla with the chicken mixture, roll up, and place seam-side down in the dish. Pour over the remaining sauce, making sure the tortillas are well coated.
7. Bake for 12 to 15 minutes until hot and bubbling at the edges. Spoon over the mexican crema and crumble over the queso fresco. Finish with the reserved coriander and serve with extra lime wedges.

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