Light green chicken enchiladas with tomatillo sauce

Ingredients

For 1 serving

• Chicken breast120 g
• Corn tortillas3
• Tomatillos5
• Jalapeño1
• Onion50 g
• Garlic1 clove
• Cilantro10 g
• Queso fresco30 g
• Nonfat Greek yogurt40 g
• Lettuce50 g
• Extra virgin olive oil5 g
• Saltto taste

Contains: lactose,

Method

1. Bring a small pan of salted water to the boil, add the chicken and poach over low heat for 15 minutes, until white right through; shred it with two forks.
2. Meanwhile husk and wash the tomatillos. Put them in a small pan with the jalapeño, the onion in chunks and the garlic, barely cover with water and cook for 8 minutes, until the tomatillos change colour and soften.
3. Drain the vegetables and blend them with the coriander, oil and a pinch of salt into a smooth green sauce. Heat a conventional oven to 200 °C.
4. Warm the tortillas in a dry frying pan for 20 seconds per side so they don't crack; fill them with chicken, roll them up and lay them seam side down in an ovenproof dish.
5. Cover with the green sauce and crumbled queso fresco and bake for 15 minutes, until the sauce bubbles and the cheese softens.
6. Serve with the yoghurt and shredded lettuce.