Creamy green enchiladas (Enchiladas suizas)

1. Boil the chicken breast in salted water for 20-25 minutes, let it cool and shred into thin strands.

2. Husk and rinse the tomatillos and boil them with half the onion and the serrano chilies for 5-6 minutes. Drain, blend with most of the coriander until smooth, cook in a pot with a little oil for 5 minutes, then stir in the cream and season with salt.

3. Dip the tortillas one at a time into hot oil for a few seconds so they become pliable, and drain on kitchen paper.

4. Dip each tortilla into a little green sauce, fill with shredded chicken, roll up and line them up in an oiled ovenproof dish.

5. Pour over the remaining sauce, sprinkle generously with grated Emmental and bake at 200 °C for 15-20 minutes until the cheese is melted and golden.

6. Serve piping hot with sour cream, thin onion rings and coriander.

Tip: The name "suiza", meaning "Swiss", comes from the generous cream and cheese – a nod to Swiss dairy products.