Chicken Enchiladas Verdes

Method

1. 1
   • chicken breast 600 g
   • chicken stock 3 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.

   ⏱15 min
2. 2
   • green bell pepper 2
   • onion 1
   • fresh chilli 2
   • garlic 3
   • chicken stock 3 dl
   • fresh cilantro 4 tbsp
   • lime 1
   • vegetable oil 2 tbsp
   • ground cumin 1 tsp
   • salt to 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.

   ⏱5 min
3. 3
   • chicken breast 600 g
   • wheat tortilla 8
   • cheddar 150 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. 4

   Bake until golden — Bake at 200°C for 20 minutes until bubbling and golden. Rest for 5 minutes, then serve.

   ⏱20 min