Enchiladas Verdes

Method

1. 1If the chicken is not already cooked, gently poach it in 500 ml of the stock with a piece of onion and a pinch of salt until just cooked through, 15 to 18 minutes. Rest it in a little broth, then shred it finely.
2. 2Cut a few thin slices from the onion and keep them for serving. Put the tomatillos, serranos, remaining onion, and garlic in a dry skillet over medium-high heat. Turn them until softened and well blistered in places, about 10 minutes; the garlic should come out early if it begins to darken.
3. 3Blend the roasted vegetables with the cilantro, 250 ml stock, and 1 teaspoon salt until smooth. Taste carefully: the salsa should be lively, herbal, and pleasantly sharp before it meets the rich fillings.
4. 4Heat 30 ml (2 tbsp) of the oil in a wide skillet, then carefully add the green salsa and cook it for 6 to 8 minutes, stirring often, until it deepens in color and lightly thickens. Loosen with a splash of stock if it becomes too dense.
5. 5Warm the tortillas one at a time in a skillet brushed with the remaining 15 ml of oil for 10 to 15 seconds per side, keeping them pliable rather than crisp. Stack them under a clean towel as you work.
6. 6Dip each tortilla briefly in the warm salsa, fill with a small bundle of chicken, and roll it into a loose cylinder. Arrange the enchiladas seam-side down on warm plates.
7. 7Spoon plenty of hot salsa over the enchiladas, leaving the ends visible. Finish with queso fresco, crema, radish, and the reserved sliced onion, then serve immediately.