Deb Henley's chicken enchiladas verdes

Ingredients

Instructions

1. Heat the oven to 180°C/gas 4.
2. Drain the tomatillos and set them aside in a bowl.
3. Pop the chillis into a small pan and add 125 ml water. Bring to the boil and simmer for
   5 minutes, then remove from the heat. Put the chillis and their cooking water, the tomatillos, garlic and onion into a blender and blitz until smooth.
4. Heat the tomatillo mixture (salsa verde) and 2 tbsp of chopped coriander for about
   5 minutes over a medium heat. Add the chicken stock, season with salt and cook until it thickens up a little - about
   4 minutes.
5. Wrap the tortillas in a clean tea towl and steam them, preferably in a tiered steamer, over boiling water for
   1-2 minutes.
6. Put a good portion of the shredded chicken on to each tortilla, roll them up like fat cigars and lay them side by side in a baking dish. Pour over the salsa, then the cream and finely sprinkle with the grated cheese. Bake in the oven for about
   30 minutes.
7. Serve sprinkled with the rest of the chopped coriander.