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Chicken enchilladas with salsa Verde Recipe

Ingredients

How to make it

  • Cut the chicken into thin finger like strips and place in a bowl with the oregano, cumin, salt and freshly ground black pepper and toss to coat. Heat 1/2 the oil in a large frypan add onions, celery and garlic. Cook 3-4 minutes, add sun-dried tomatoes and mushrooms and cook for a further 3 minutes.
  • Remove the mixture and set aside.
  • Heat second remaining oil and stir-fry chicken for 2-3 minutes until cooked through -you may need to do this in 2-3 batches, to keep it golden and fried, not overcrowded and potentially stewed. Mix the cooked chicken with the mushroom mix, the chopped coriander, 1 1/2 cups of the cheese, and the lemon juice, season and mix well.
  • Divide the mixture between tortillas and roll up. Place seam side down in an oil sprayed baking dish, then sprinkle with the remaining 1/2 cup of cheese. Cook at 180°Celsius for 25-30 minutes until golden and bubbling. Spoon over the salsa verde and garnish with extra basil leaves.
  • Salsa Verde:
  • 2 slices white sandwich bread (no need to remove crusts)
  • 1 cup loosely packed basil leaves
  • 1 cup loosely packed flat leaf parsley
  • juice and rind 1 medium lemon
  • salt and freshly ground black pepper
  • 100 ml extra virgin oil
  • Add ingredients to food processor and process for 2 minutes, then with motor running pour in 100 ml of extra virgin olive oil. Make ahead of time and store in the fridge.

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The Cook

hooch New Zealand, NZ

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