Recipe

Chicken Enchilladas With Salsa Verde Recipe

	Hooch / All my dishes 2 years, 1 month ago Most people love enchilladas, and these are no exception Prep:30m Cook:25m Servings:4	Hooch
	chicken enchilladas

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Ingredients

4 single chicken breasts, skin and bone removed

1 teaspoon dried oregano

1 teaspoon cumin seeds

salt and freshly ground black pepper

100 ml olive oil

2-3 cloves garlic crushed (1 teaspoon)

3 medium onions - sliced finely

4 ribs celery - sliced finely

8 pieces of sun-dried tomato chopped

1 cup (5-6) shitake (or brown button) mushrooms sliced

2 cups grated cheddar style cheese

3 tablespoons chopped coriander

2 tablespoons freshly squeezed lemon juice

6-8 flour tortillas

basil leaves to garnish

Directions

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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