Verde Chicken Enchiladas
I’ve recently acquired a tortilla press from Tio Pablo, so I’ve been experimenting with different Tex-Mex recipes as of late. One of our family favorites is a simple verde chicken enchilada. I can use my homemade tortillas or buy a bag of pre-made ones if I want the meal to be even quicker. This recipe makes 10 delicious enchiladas - perfect for dinner for our family!
Verde Chicken Enchiladas
600g boneless, skinless Chicken Thighs
2 tsp Salt
2 cloves Garlic
1/2 White Onion
1 Tbs Olive Oil
5 Button Mushrooms
1 Bell Pepper (aka capsicum if you’re in NZ)
10 Tortillas
380g Salsa Verde (I used Tex-As Salsa’s Salsa Verde)
250g shredded Cheese (Tasty, cheddar, or Jalapeño Tasty)
1/4 cup Sour Cream
1/4 cup Coriander leaves
1/3 cup Red Onion
Directions
Preheat the oven to 160ºC.
Put the Chicken thighs and Salt in a medium sized sauce pan and just cover with water.
Halve the garlic and chop the White Onion. Put the garlic and 1/4 cup of the White Onion in the pan with the Chicken. Bring the pan to a simmer and cook, covered, for about 15 minutes.
While the Chicken is poaching, slice the Mushrooms and Bell Pepper.
Warm another saucepan on medium heat, and when hot, add the Olive oil. Then add the remaining White Onion, Mushrooms, and Bell Pepper. Cook until soft, about 10 minutes.
When the vegetables are cooked, pour the mixture into a large mixing bowl.
Use the warm pan to heat the Tortillas one at a time. It should only take a few seconds on each side to get them warm. Set aside.
When the Chicken is done, use a fork to gently pull apart the meat, then add the shredded Chicken to the bowl with the vegetables.
Add a 1/2 cup of the Salsa Verde and a 1/2 cup of shredded Cheese to the bowl. Mix.
Fill the Tortillas one at a time with scoops of the Chicken and Vegetable filling. Roll the Tortillas up and place them seam-down into a baking dish. The Tortillas should be close together.
Cover the top with the remaining Cheese and Salsa.
Cover the baking dish with foil, and bake for about 10 minutes. The Cheese should be gooey, melted and with a hint of golden brown on top.
While the enchiladas are baking, mix the Sour Cream with enough water to make it runny - usually just a couple of tablespoons will do, but it depends on how watery your Sour Cream is to begin with.
Chop the Coriander leaves and dice the Red Onion.
When the enchiladas are done, top with the Sour Cream, Coriander and Red Onion.
