Charred Salsa Verde Enchiladas

Broil the tomatillos, jalapeños, onion and garlic on a foil-lined tray until blackened in patches, about 8 minutes, turning once.

Squeeze the garlic from its skins and blend everything with the cilantro and salt. Keep it slightly chunky.

Warm the tortillas one by one in a dry pan until pliable, then dip each in the salsa, fill with a spoon of queso fresco, and roll.

Pack the rolls seam-down in a baking dish, pour over the remaining salsa, scatter the rest of the cheese, and bake at 190°C / 375°F for 20 minutes.

Zigzag crema over the top and serve straight from the dish.