Enchiladas Verdes (Green Chicken Enchiladas)

• 1 tbsp Olive oil
• 700 g Chicken thighs, boneless, skinless
• 2 tsp Fine sea salt
• 1 tsp Black pepper
• 1 medium White onion
• 3 cloves Garlic
• 1 medium Jalapeno pepper
• 600 g Tomatillo, husks removed
• 250 ml Water
• 20 g Fresh coriander
• 12 pieces Corn tortillas
• 120 g Queso fresco
• 1 large Lime

1. Heat the oven to 200°C (390°F). Put the chicken in a saucepan, cover with the water, then add 1 tsp of the fine sea salt and 0.5 tsp of the black pepper. Bring to a gentle simmer and cook for 15 to 18 minutes, until the chicken is cooked through.
2. Lift the chicken out to a bowl and shred it with two forks. Reserve 150 ml of the cooking liquid in the bowl with the chicken, then discard the rest. Set aside while you make the salsa verde.
3. Peel and roughly chop the white onion and garlic, and halve the jalapeno pepper (remove seeds for a milder sauce). Heat the olive oil in the saucepan over medium heat, then cook the onion with a pinch of the remaining salt for 5 minutes until softened. Add the garlic and jalapeno and cook for 1 minute until fragrant.
4. Add the tomatillos and 150 ml of the reserved cooking liquid. Simmer for 8 to 10 minutes, until the tomatillos are soft and starting to break down. Take off the heat and let it cool for 2 minutes.
5. Blend the tomatillo mixture with most of the fresh coriander (reserve a little for finishing) until smooth. Taste and season with the remaining fine sea salt and black pepper. Stir in a squeeze of lime to brighten the sauce.
6. Spread a thin layer of salsa verde over the base of a baking dish. Warm the corn tortillas briefly in a dry frying pan or in the oven for 1 to 2 minutes so they are pliable. Dip each tortilla in salsa verde, fill with shredded chicken, roll up, and arrange seam-side down in the dish.
7. Pour the remaining salsa verde over the enchiladas, making sure the edges are well covered. Bake for 12 to 15 minutes, until bubbling and hot throughout. Rest for 5 minutes before serving.
8. Crumble the queso fresco over the top and scatter over the reserved fresh coriander. Cut the lime into wedges and serve for squeezing at the table. Serve straight from the dish while hot.

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