Enchiladas Suizas with Shredded Chicken and Tangy Tomatillo Salsa

Preheat your oven to 375 deg F (190 deg C).

Poach the chicken breast in water with a pinch of salt until cooked through, about 12-15 minutes. Shred the meat finely while warm.

Briefly soften the corn tortillas in a dry pan over medium heat for 30 seconds per side until pliable.

Dip each tortilla into the tomatillo salsa to coat, then fill with 30g of shredded chicken. Roll tightly and place seam-side down in a baking dish.

Pour the remaining salsa over the rolled tortillas and top with the crumbled queso fresco.

Bake for 15-20 minutes, or until the salsa is bubbling and the cheese is slightly golden and softened.

Remove from the oven and garnish generously with fresh cilantro leaves. Serve hot directly from the baking dish.