Ingredients

quantity		ingredient		step
400 g		chicken breast		1
50 g		carrot		1
10 g		garlic, crushed		1
1 g		epazote		1
30 g		onion		1
0.5 g		pepper, whole		1
		water		1
6		tortillas		2
		lard		2
100 g		soft cottage cheese		2
1 portion		salsa verde		3
100 g		crumbly cheese		4

I'm not sure what kind of cheese to use for step 4. Should it be spread on the dish after cooking, or melted and grilled? The best Mexican recipe I have seen asks for Queso Cotija, which might be similar to Feta.

Preparation

1. Chop the carrots and onion coarsely. Crush the garlic and pepper. Put all ingredients in a saucepan, cover with ample water (the chicken will rise) and boil for 30 minutes. Leave to cool, then shred the meat. Keep the broth for the salsa verde.

2. Fry the tortillas individually in lard until soft, then place some of the chicken and cheese on the tortilla and roll it up. Place in an oven-proof dish.

3. Pour the salsa verde over the enchiladas and bake in the oven for 30 minutes. The cheese can go on at the beginning or in the middle (and be melted) or at the end (and remain fresh), depending on the cheese.

Alternatives

There are a number of alternative approaches here, some of which I shall try. The Mexican recipe bakes the tortillas alone for 5 to 7 minutes, then dips them in salsa, folds them them on a base of salsa (“4 tablespoons or more”), adds the chicken and more salsa, then garnishes with cheese, lettuce, cream and cilantro.