Cook and Scale
Chicken Enchiladas Verdes
4 servings · 50 min total
Shredded chicken rolled in tortillas, smothered in a bright green pepper salsa verde and melted cheese, then baked until bubbling. Weeknight comfort with real Mexican flavor.
Ingredients
- 600 g chicken breast
- 2 green bell pepper, roughly chopped
- 1 onion, quartered
- 2 fresh chilli
- 3 garlic
- 3 dl chicken stock
- 4 tbsp fresh cilantro, chopped
- 1 lime, juiced
- 8 wheat tortilla
- 150 g cheddar, grated
- 2 tbsp vegetable oil
- 1 tsp ground cumin
- salt to taste
Contains: Gluten, Milk, Celery
Allergen info is best-effort — please verify yourself.
Method
- 1.
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.
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.
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.