This dish is all about the green salsa. In Mexico they pour the sauce over the tortillas, in a way the enchiladas swim in the salsa. We like to pour the sauce both in and over the tortillas. Fill your enchilada with everything you like. Although the Mexicans like to eat chicken, you can also choose minced meat, beans or vegetables. Mexican tomatillos – green fruits that grow in a papery jacket – give this green sauce its fresh and sour taste. Serve with grilled corn cobs or a fresh salad.
250 grams chicken breast
2 red onions
grated cheese (100 gram mozzarella)
50 ml crème fraîche
1 clove garlic
bunch of coriander
1 bay leaf
And from Fairtrade Original:
Spice paste for Mexican enchiladas with green salsa
Put the chicken, 1 coarsely chopped onion, bay leaf, garlic and half of coriander in 1 litre of cold water and bring to the boil. Keep boiling for 10 minutes.
Take the chicken out of the pan and pull it apart. Divide the chicken over tortillas.
For the salsa, stir 130 ml of cooking liquid from the chicken and half of the tomato puree into the herb paste. Divide half of it over the chicken. Roll up the tortillas and put them in an oven dish. Divide the rest of the salsa, cheese and thinly chopped onion over it. Place in the oven at 180C° for 10 minutes.
Serve the enchiladas with fresh coriander, cream and homemade guacemole.