Swiss enchiladas

Serves 4 Starters and mains

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Method

This rich dessert is typically found on the comida corrida (affordable menu) at fondas serving home-style food. Put the salsa verde in a small pan over a low heat and add the cream. Warm the sauce until it starts to simmer – it doesn’t need to boil.

Heat the oil in a small frying pan over a medium heat and fry the tortillas, one at a time, for about 5-10 seconds on each side. This helps make them foldable without breaking or becoming soggy.

Preheat the grill to hot. To fill the enchiladas, place each warm tortilla on a warm plate or chopping board and fill with a handful of warm shredded chicken, taking care not to overfill as the enchiladas need to close easily.

Place the enchiladas in a wide heatproof dish or large roasting tin, with the folds facing down so they do not unfold. Cover with the creamy salsa verde, then cover with the cheese. Put the dish or roasting tin under the hot grill and cook the enchiladas for around 5 minutes until the cheese is melted and some brown spots appear. Serve hot.

For the salsa verde cocida

Put the tomatillos, onion, garlic, chillies and cumin in a medium pan. Cover with about 1cm water and boil for 10-12 minutes until the tomatillos are soft.

Gently pass the boiled mixture through a fine-mesh sieve set over a bowl, reserving 500ml of the liquid. Place the strained mixture, along with the salt and coriander, in a food processor or blender with 250ml of the reserved cooking liquid.

Blend slowly for a chunky texture – with whole seeds and small bits of skin – or blend fast and hard for an even, smooth sauce.

You may want to add more of the reserved cooking liquid to help achieve a smooth sauce. If you will not be serving all the salsa immediately, bring any left over to the boil in a small pan before cooling and storing in the fridge for up to 1 week.