Recipe

Chilli, Sea Bass Oriental With Chinese Rice Noodles Recipe

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Ingredients

8 Whole canned green chilli peppers; cut into 1/2" strips
1/2 c Grated low-fat Monterey jack cheese
1 c Chicken stock
1/4 c Drained low-fat cottage cheese
Red enchilada sauce
4 Mint sprigs
8 Flour tortillas;
2 tb Fresh coriander leaves
1/4 c Strained yoghurt
1 1/2 ts Cornflour
2 4 oz boneless chicken breasts; skin on
1/4 c sliced onion
Green tomatillo enchilada sauce

Directions

Step #1 Lay the chicken breasts skin-side up in a hot frying pan just large enough to hold them.
Step #2 Cover with chicken stock, bring to a slow boil & let simmer very carefully for 20 mins.
Step #3 remove this from the pan and, when cool enough to handle, discard the skin & slice the meat against the grain into thin pieces.
Step #4 Set aside.
Step #5 In a food processor/blender, cornflour & coriander, cottage cheese, mix the yoghurt, pulsing just to mix - don't let it get runny.
Step #6 Preheat the oven to 180C/350F.
Step #7 Brush a 9" x 13" (23 x 33cm) baking dish with light olive oil.
Step #8 Put the red & green sauces into two large bowls.
Step #9 Dip a tortilla into the red sauce & lay it flat on a place.
Step #10 Spread 1tbsp of the cottage cheese & yoghurt mixture down the centre, Sprinkle top with 1tsp sliced onion, lay a few chicken strips on top & finish with a few chilli pieces.
Step #11 Roll up tightly & place this in the prepared baking dish.
Step #12 Continue stuffing & rolling the remaining tortillas, alternating between green & red sauces.
Step #13 Don't pack them too tightly into the pan.
Step #14 Spoon some of the red sauce over 4 of them & green sauce over the remaining, but don't drown them or they will get soggy.
Step #15 Sprinkle top with grated cheese & bake for 20 mins.
Step #16 To serve, with a side salad, place a green & red sauced enchilada on each plate, & garnish with the mint sprigs.
Step #17 --.
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Chilli, Sea Bass Oriental With Chinese Rice Noodles Recipe

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