Enchiladas Potosinas with Tangy Salsa Verde

Ingredients

• 12 corn tortillas 12 corn tortillas
• 2 cups (200g) cooked and shredded chicken breast 2 cups (200g) cooked and shredded chicken breast
• 2 cups (200g) shredded Oaxaca cheese (or mozzarella) 2 cups (200g) shredded Oaxaca cheese (or mozzarella)
• 1 onion, finely chopped 1 onion, finely chopped
• 2 cloves of garlic, minced 2 cloves of garlic, minced
• 1 teaspoon ground cumin 1 teaspoon ground cumin
• 1 teaspoon dried oregano 1 teaspoon dried oregano
• 1 teaspoon salt 1 teaspoon salt
• 1/2 teaspoon black pepper 1/2 teaspoon black pepper
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• For the salsa verde: For the salsa verde:
• 1 pound (500g) tomatillos, husked and rinsed 1 pound (500g) tomatillos, husked and rinsed
• 1 jalapeño pepper, seeded and chopped 1 jalapeño pepper, seeded and chopped
• 1/2 cup fresh cilantro leaves 1/2 cup fresh cilantro leaves
• 1/4 cup chopped onion 1/4 cup chopped onion
• 2 cloves of garlic 2 cloves of garlic
• Juice of 1 lime Juice of 1 lime
• Salt to taste Salt to taste

Nutrition

• Calories: 380 kcal / 1590 KJ
• Fat: 18g (Saturated Fat: 8g)
• Carbohydrates: 28g (Sugars: 6g)
• Protein: 28g
• Fiber: 6g
• Salt: 1.5g

Preparation

1. 1.
   Preheat the oven to 180°C (350°F).
2. 2.
   In a large skillet, heat the vegetable oil over medium heat. Add the chopped onion and minced garlic, and sauté until translucent.
3. 3.
   Add the shredded chicken, ground cumin, dried oregano, salt, and black pepper to the skillet. Cook for 5 minutes, stirring occasionally, until the flavors meld together.
4. 4.
   In a separate saucepan, bring water to a boil. Add the tomatillos and jalapeño pepper, and cook for 5 minutes until the tomatillos are soft. Drain the water and transfer the tomatillos and jalapeño to a blender.
5. 5.
   Add the cilantro, chopped onion, garlic, lime juice, and salt to the blender. Blend until smooth to create the salsa verde.
6. 6.
   Warm the corn tortillas in a dry skillet for a few seconds on each side to make them pliable.
7. 7.
   Take a tortilla and spoon a generous amount of the chicken filling onto the center. Roll it up tightly and place it seam-side down in a baking dish. Repeat with the remaining tortillas and filling.
8. 8.
   Pour the salsa verde over the enchiladas, making sure they are evenly coated.
9. 9.
   Bake in the preheated oven for 20 minutes, or until the cheese is melted and bubbly.
10. 10.
    Serve the Enchiladas Potosinas hot, garnished with additional cilantro if desired.

Treat your ingredients with care...

• Tomatillos — Make sure to remove the husks and rinse them thoroughly before using.
• Oaxaca cheese — If you can't find Oaxaca cheese, mozzarella is a good substitute.
• Corn tortillas — To make them more pliable, warm them in a dry skillet for a few seconds on each side.

Tips & Tricks

• For a spicier salsa verde, leave the seeds in the jalapeño pepper.
• If you prefer a milder flavor, remove the seeds from the jalapeño pepper.
• You can make the filling ahead of time and refrigerate it until ready to use.
• Serve the enchiladas with a dollop of sour cream or guacamole for added creaminess.
• If you're short on time, you can use store-bought salsa verde instead of making it from scratch.

Serving advice

Serve the Enchiladas Potosinas with a side of Mexican rice and refried beans for a complete and satisfying meal. Garnish with fresh cilantro and a squeeze of lime juice for an extra burst of flavor.

Presentation advice

Arrange the Enchiladas Potosinas on a platter, drizzle some additional salsa verde on top, and sprinkle with chopped cilantro. The vibrant green color of the enchiladas and the contrasting garnishes will make for an appetizing presentation.