Enchiladas verdes

Method

1. 1 Boil the tomatillo, poblano peppers, and onions in 300 ml of water for 10 minutes, or until the tomatillo changes from green to olive yellow.
2. 2 Blend the boiled vegetables with cilantro using 150 ml of the boiling water; add the cilantro only during blending to prevent the sauce from turning grayish.
3. 3 Fry the sauce in hot oil for 6 minutes, season with salt, then reduce to the lowest heat.
4. 4 Soften the tortillas by pan-frying them for 20 seconds on each side, then dip them completely in the sauce.
5. 5 Wrap the shredded chicken in a roll, arrange it on a plate, drizzle with hot sauce, add sour cream and cheese, and eat within 5 minutes.

With an appliance

• Oven 40 min

  Replace step 1: grill tomatillo, poblano peppers, and onions on racks in a 220-degree oven for 12 minutes, rotating the rack at the 6th minute for even browning; step 2 still involves blending with cilantro, using 150 ml of hot water instead of the boiling water.