Enchiladas Verdes de Pollo (Green Chicken Enchiladas)
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Ingredients
- 8 corn tortillas
- 300 g cooked chicken breast, shredded
- 400 g tinned tomatillos
- 1 fresh green chillies
- 1 onion
- 2 garlic cloves
- 100 g mature cheddar, grated
- 60 ml soured cream
Nutrition (per serving)
- Calories
- 432 kcal
- Protein
- 34.9 g
- Carbohydrate
- 31.1 g
- of which sugars
- 6.3 g
- Fat
- 16.7 g
- of which saturates
- 8.3 g
- Fibre
- 6.2 g
- Salt
- 1.30 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Blend the tinned tomatillos with the fresh green chillies, half the onion and the garlic cloves, then simmer in a pan for 8 minutes.
- 2
Warm the corn tortillas and dip each in the green sauce to soften.
- 3
Fill each tortilla with the shredded chicken breast and remaining onion, roll up and place in an ovenproof dish.
- 4
Spoon over any remaining sauce and scatter with the mature cheddar.
- 5
Heat the oven to 200C (180C fan, gas 6) and bake for 15 minutes until the cheese is melted and bubbling.
- 6
Finish with a drizzle of soured cream before serving.
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