Enchiladas verdes

Method

Roast the tomatillos, chillies, half the onion, and garlic until charred, then blend with coriander and soured cream to make the green sauce, seasoning with salt and pepper. Warm the tortillas and fill each with shredded chicken and some cheese, then roll tightly and arrange seam-side down in an oiled baking dish. Pour the green sauce over the enchiladas, sprinkle with remaining cheese, and bake at 190°C for 25-30 minutes until bubbling and golden. Serve hot, garnished with extra soured cream and fresh coriander if desired.