When it comes to enchiladas, this is by far, my favourite way to make them; not only are they delicious, but very easy to make. They are perfect for any leftovers of your Sunday Chicken roast and my Tomatillo Salsa Verde and with the adition of the Irish Mossfield Organic Cheese, they are incredibly good and practically half Irish (like me!). I made this enchiladas during my Theatre of Food demo Enchilada Wars at Electric Picnic this year and everybody loved them. The secret is in the home made salsa verde, so don't attempt this dish with shop bought salsas as the flavour will be completely different. If you are making more than eight, you can assemble the chicken tacos into a pirex dish and do the grilling all in one go, just beware that serving this might be a bit more tricky when they had to be lifted into a plate. Hope you enjoy them!
The recipe calls for cooked chicken, I used leftovers from the sunday roast, but if you're cooking the chicken from scratch, I suggest you follow the same method I do when making Chicken Mole Tacos. Easy and fast. If you are doing this, make cooking your chicken the first step and then follow the recipe as it is here.
Cooking the Green Salsa:
Put the olive oil, the drained tomatillos, the spring onions cut in half, the chili and the garlic into a a small, non-stick pan with a lid at medium heat. Bring the contents to a boil, then put the lid on the pan and lower the heat to low. Let them simmer for 15 minutes or until the fresh vegetables are fully cooked. Remove from the heat and let them rest for 5 minutes before putting them into the blender or food processor with salt to taste and liquidize them until you have a green smooth salsa. Set the salsa aside but cover it with some kitchen foil to keep it warm.
Prepping the Tortillas:
Heat the vegetable oil in a non-stick pan at medium to high heat. Using an egg lifter and a fork, gently drop a corn tortilla and gently fry it for about 1 minute before turning it to fry the other side for further 40 seconds. Take the tortilla out of the hot oil making sure to shake any excess of oil over the pan before placing it in a plate. The tortilla should be oily and pliable without being crispy. Repeat this step until all your corn tortillas are fried. You can pile them in the same plate to keep them warm.
Assembling the Enchiladas:
I recommend you assemble the enchiladas on the plate you're going to serve them. Take one of the warm oily tortillas and put in on one of the plates. Take some of the shredded chicken and put it on the tortilla and carefully roll it to form a taco (the shape of a cigar). Repeat this until you have four chicken tacos on each plate.
Pour a generous amount of warm salsa verde over the chicken tacos. Be very generous with the sauce. Sprinkle half the cheese over the tacos and grill them for 3 to 4 minutes or until the cheese is melted.
Serve your enchiladas as soon as they're out of the grill with a spoonful of warm refried beans and some some shredded iceberg lettuce. They are one of my favourite dishes ever!