Enchiladas Verdes with Chicken

• 1 medium White onion
• 3 cloves Garlic
• 2 tbsp Sunflower oil
• 600 g Tomatillo, husks removed
• 2 pieces Serrano pepper
• 2 tsp Fine sea salt
• 700 g Chicken thighs, boneless, skinless
• 12 pieces Corn tortillas
• 150 ml Mexican crema
• 20 g Fresh coriander
• 1 piece Lime

1. Heat the oven to 200°C (390°F). Finely chop half the white onion and thinly slice the remaining half for serving; set the sliced onion aside. Peel the garlic, then roughly chop it.
2. Heat the sunflower oil in a saucepan over medium heat and cook the chopped onion with a pinch of the fine sea salt for 4 to 5 minutes until softened. Add the garlic and cook for 30 seconds until fragrant. Add the tomatillos and serrano pepper, then cook for 8 to 10 minutes, stirring, until the tomatillos soften and start to collapse.
3. Tip the tomatillo mixture into a blender and blend until smooth, then taste and season with more fine sea salt if needed. Return the sauce to the pan and keep it on a low heat while you cook the chicken. If the sauce seems very thick, loosen it with a splash of water and warm through.
4. Season the chicken thighs with fine sea salt. Heat a frying pan over medium-high heat and cook the chicken for 5 to 6 minutes per side until cooked through and the juices run clear. Transfer to a bowl and shred with two forks.
5. Pour about one third of the warm salsa verde into a baking dish and spread it out. Warm the corn tortillas briefly in the frying pan, 10 to 15 seconds per side, just until pliable. Fill each tortilla with shredded chicken, roll up, and arrange seam-side down in the dish.
6. Pour the remaining salsa verde over the enchiladas, making sure the tortillas are well coated. Bake for 15 minutes until bubbling and hot throughout. Rest for 5 minutes before serving.
7. Spoon the mexican crema over the enchiladas. Sprinkle with the reserved sliced white onion and fresh coriander, then squeeze over the lime to taste. Serve straight away.

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