55gcream cheese (you could sub in natural yoghurt)
1tsppepper
1tspcumin
1tsppaprika
1/4cupchicken stock
For the salsa verde
8 - 10tomatillos(sub green tomatoes but you can buy them online)
1 - 6jalapeno(depends on how hot you want the sauce. If you want a real kick add serrano chillies)
2garlic cloves
1/4cuponion
1/4cupfresh coriander
1/4cupchicken stock(sub 1/4 cup of the tomatillo cooking liquid)
salt and pepper to season
For the enchiladas
12corn tortillas
1cupgrated mozzarella cheese or cheddar
1/4cupsour cream
coriander and onion, chopped for garnish
Instructions
For the chicken
Poach the chicken by putting them a saucepan and cover with water.Add the garlic, 1/4 of an onion, and 2 teaspoons of salt to the water and bring to a simmer.Lower the heat a little and cook, uncovered for 10-15 mins.Remove chicken and let cool.
For the salsa verde
You can do this while the chicken is cooking.Put the tomatillos and jalapeno's into a saucepan and cover them with water. Bring to a boil, reduce to a simmer and until the tomatillos are cooked, and have changed color approx 5 mins.
Now, place the tomatillos and jalapeno's into a blender. Add 1/4 cup chicken stock (or if you don't have any, use 1/4 cup of the tomatillo cooking liquid) to the blender plus 2 cloves of garlic, 1/4 cup of chopped onion, 1/2 cup of chopped coriander and a teaspoon of salt and pepper.Purée until blended. Taste for heat and seasoning and add accordingly (*If not spicy enough add another chilli pepper or chilli flakes).
The chicken filling and building the enchilada
Shred chicken with two forks in the bowl and mix with approx 1/2 cup of the salsa verde: Taste the chicken and add seasoning if necessary.
Pre-heat the oven to 180CHeat the tortillas on both sides in a frying pan with a tablespoon of oil (you're not frying them just warming)Coat each tortilla in the salsa verde by dipping in the salsa verde (it can get a little messy) and stack them on a plate.Now, fill each tortilla with the chicken filling and roll. Place the rolled tortilla seam side down in a casserole dish and repeat with all of the tortillas.Cover with the remaining salsa verde, and sprinkle with mozzarella cheese.Bake for 15-20 minutes, or until the cheese is melted.Top with coriander, chopped onion and sour cream.