Enchiladas verdes

Pasos

1. Poach the chicken breasts in simmering water with salt, a little white onion, and pepper, until the meat is opaque, firm, and falls apart easily.
2. Drain the chicken, keeping a little cooking liquid if the sauce needs thinning, then shred it with a fork while it is still warm.
3. Prepare the salsa verde according to the quick method, or heat a good Mexican salsa verde with a little broth until it is hot, glossy, and coating.
4. Heat the oil in a skillet and pass the tortillas through quickly, just enough to soften them without making them crispy; they must fold without breaking.
5. Dip each warm tortilla in the hot salsa verde, fill it with shredded chicken, then roll it tightly and place it in a warm baking dish, seam side down.
6. Generously coat the enchiladas with the remaining salsa verde, then reheat over low heat or in the oven until the sauce simmers slightly around the edges.
7. Thinly slice the red onion, crumble the cheese, and thin the cream if it is too thick so it can be drizzled.
8. Serve the enchiladas piping hot with cream, crumbled cheese, red onion, and cilantro leaves, for a fresh, creamy, and tangy contrast.