Ingredients
Contains: Gluten, Milk, Celery
Allergen info is best-effort — please verify yourself.
Nutrition
Per serving
- Calories
- 805.7
- total 3223
- Protein
- 54.9 g
- total 219.5 g
- Carbs
- 71.4 g
- total 285.5 g
- Fat
- 32.9 g
- total 131.7 g
Estimated · based on 12 of 13 ingredients
Method
- 1
- chicken breast600 g
- chicken stock3 dl
Poach and shred the chicken — Poach the chicken breast in the stock for 15 minutes until cooked through, then shred with two forks. Reserve the stock.
- 2
- green bell pepper2
- onion1
- fresh chilli2
- garlic3
- chicken stock3 dl
- fresh cilantro4 tbsp
- lime1
- vegetable oil2 tbsp
- ground cumin1 tsp
- saltto taste
Make the salsa verde — Blend the green peppers, onion, chillies, garlic, cilantro, lime juice, cumin, and half the reserved stock into a smooth salsa verde. Fry it in the oil for 5 minutes and season with salt.
- 3
- chicken breast600 g
- wheat tortilla8
- cheddar150 g
Assemble the enchiladas — Mix half the salsa verde into the shredded chicken. Roll the filling in the tortillas, arrange seam-side down in a baking dish, pour over the rest of the salsa, and scatter with cheddar.
- 4
Bake until golden — Bake at 200°C for 20 minutes until bubbling and golden. Rest for 5 minutes, then serve.
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