Prep: 20 mins. Cook: 50 mins
This is a variation on the Chicken Green Enchiladas I wrote about recently. Rather than roll up the enchiladas I wanted to try stacking them, almost lasagne style, to make a dish that sits up on the plate more.
- 400g chicken thighs
- 250g shredded Monterrey Jack Cheese
- 1 large white onion
- 5-8 fresh tomatillos or a large can (794g) of tinned tomatillos, drained.
- 1 green chili (to taste) - I used a jalapeno from the batch I froze back in September.
- Handful of coriander
- 1 tbsp chili powder - I used chipotle powder
- Oregano flakes (I used Mexican oregano)
- 1 large garlic clove
- 1 lime cut into quarters, plus the juice of 1 lime
- Salt & black pepper to taste
- Cumin powder
- Generous glug of green chili sauce - I used El Yucateco Jalapeno but you can use Green Tabasco, which is widely available.
- 6 small (4 inch) corn tortillas - I used home made tortillas, but you could cut 4 inch circles out of Discovery corn tortillas to get the same result.
- Boil chicken with salt, black pepper, oregano, lime quarters and chili powder until chicken is completely done and shreds easily (about 30 minutes).
- Allow the chicken to cool in the liquid then shred the chicken and season liberally with chili powder, cumin, salt, pepper and a generous splash of green chili sauce.
- If using fresh tomatillos, husk and wash them - if using canned, just drain them.
- Place tomatillos into blender and add garlic, green chili pepper, coriander, and lime juice. Puree.
- Finely dice the onion. Add 3/4 of the onion to the shredded cheese.
- In a heavy skillet, light fry the tortillas in vegetable oil, then pat dry.
- For each enchilada you need 3 tortillas. Place the first in a lightly oiled baking sheet and spread a spoonful of tomatillo, some of the chicken and a sprinkle of the cheese & onion. Balance another tortilla on top and repeat the layers. Finally, top with a tortilla, tomatillo sauce and more cheese.
- Bake in preheated oven at 180C for 15 minutes.
- Remove from oven and let cool slightly.
- Sprinkle remaining fresh onion over the enchiladas and serve.