Chicken Enchiladas Verde

Mains

Apr 6

Written By Mari Loewen

Recipe Mari Loewen, Photography Ross Cornish

Ingredients

10 best quality Mexican corn tortillas, warmed

1/4 cup crumbled queso fresco or cotija cheese, to garnish

Salsa verde

1 pound tomatillos, husked, quartered

1 1/4 cups good-quality chicken stock

1 clove garlic

1/3 cup white onion, chopped

1/4 teaspoon salt

1 jalapeño pepper, seeded, chopped

2 tablespoons cilantro

Filling

2 1/2 cups cooked chicken breast, cubed

1 cup mozzarella cheese, shredded (divided)

1/3 cup cilantro, chopped

1/3 cup good-quality chicken stock

1/3 cup sour cream

1 tablespoon lime juice

1/2 teaspoon cumin

Sea salt and cracked black pepper

For salsa, combine all ingredients in saucepan over medium heat. Bring to boil; reduce heat, and simmer 15 minutes. Cool slightly. Place in food processor and pulse until smooth. Transfer to large pot and cook at medium to high heat until reduced to 2 cups, about 2 minutes. Spread 1⁄2 cup salsa in bottom of 13 x 9-inch baking dish coated with cooking spray.

Preheat oven to 400°F.

For filling, combine all ingredients with 1/2 cup mozzarella in large bowl and toss to combine. Spoon 1/2 cup chicken mixture down the centre of each tortilla, roll up, and arrange on top of salsa with seam sides down. Pour remaining salsa evenly over enchiladas and top with 1/2 cup mozzarella.

Cover with foil and bake 20 minutes or until thoroughly heated. Garnish with crumbled queso fresco or cotija cheese and cilantro. Serve with sour cream.

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