55gcream cheese (you could sub in natural yoghurt)
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)
1/4cupchicken stock(sub 1/4 cup of the tomatillo cooking liquid)
salt and pepper to season
For the enchiladas
1cupgrated mozzarella cheese or cheddar
coriander and onion, chopped for garnish
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.