When I came across a can of tomatillos at my local green grocer – I knew that I had to get busy making some green chicken enchiladas. You see tomatillos are the key ingredient in a good Mexican salsa verde. And I hardly ever see them in Australia.
My salsa verde recipe consists of a can of tomatillos, a white onion, three-four cloves of garlic, a jalapeno, a half bunch of coriander and the zest and juice of a lime – blitzed until you reach your desired texture and then seasoned with salt and a little olive oil.
These green chicken enchiladas are creamy and delicious and pair nicely with a simple rice side (seasoned with tumeric and salt).
Recipe: Green chicken enchiladas
- 1 can of tomatillos
- 1 white onion
- 3-4 cloves of garlic
- 1 bunch of coriander
- 2 brown onions
- 2 green capsicums
- 2 jalapenos
- 1 teaspoon dried oregano
- 1/2 teaspoon ground cumin
- 1/2 teaspoon ground coriander seeds
- 4-6 chicken thighs
- 1 block of cream cheese
- 2 cups shredded cheese
- 20 flour tortillas
- 1/4 cup sour cream
- olive oil
- sea salt
Preheat oven to 180 degrees.
Heat a drizzle of olive oil in a large frying pan over medium heat. Add onion, capsicum and one jalapeno and cook, stirring frequently, until the onion is translucent, about 2-3 minutes. Stir in chicken, garlic, oregano, cumin and coriander seeds until fragrant and the chicken is browned.
In a food processor, blitz together the can of tomatillos, white onion, a jalapeno, garlic, 1/2 bunch of coriander, lime juice and zest. Blitz until finely chopped and then season with olive oil and sea salt.
In large bowl, combine 1/3 of the salsa verde mixture with the creamed cheese and the cooked chicken mixture.
To assemble the enchiladas, lay tortilla on a flat surface and spoon 1/2-3/4 cups of the chicken mixture in the center. Roll the tortilla and place seam side down onto prepared baking dish. Repeat with remaining tortillas and chicken mixture. Top with remaining salsa verde and the grated cheese.
Place into oven and bake until bubbly, about 35-40 minutes. Serve immediately, topped with dollops of sour cream and fresh coriander.
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