Enchiladas Pollo Verde
Very delicious salsa verde enchiladas. You will love this recipe and you can change it up by swapping out the chicken for beef or pork or even prawns.
Or, Green Chicken Enchiladas. You're welcome! This recipe is one of the many on this site that utilises recipes that already exist throughout, but just in a different way. We have been talking about the fact that we have literally 100's of recipes that go together in so many ways, but they are not 'written' up as separate recipes. So, now we are on a mission to help you use the existing content in a better, more efficient manner. Find old familiar recipes and pull them together into a new and exciting taste or meal. We want you to benefit more from this site, and the Insider Club. You can seriously become a pro in the kitchen with help from the Insider Club.
If we can teach you how to put flavours (and the recipes) together, our work will be a success! What are your favourite flavour combos? Watch for our #flavourcombo hashtag soon on social media. We have so many ideas for you that will save you time and energy but bring the best results to your table.
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Need
- 1 Batch Steamed and shredded chicken Recipe
- 1 Batch Tortillas or pack of purchased flour tortillas Recipe
- 1 Batch Salsa Verde Recipe
- pink salt flakes to taste BUY
-
To Serve
- Spiked Sour Cream to drizzle Recipe
- mature cheddar cheese crumbled to garnish
- 3-4 red radishes, thinly sliced
- fresh coriander or cilantro leaves
- 1/2 lime per serving
- sliced chillies to garnish (optional)
Do
- 1
Prepare the chicken to the shredding stage and the tortillas in advance.
- 2
Preheat the oven to 180°C.
- 3
Make the salsa, and then reserve some of the sauce leaving the rest in the Thermomix bowl.
- 4
Add the cooked chicken to the remaining sauce and shred, 4 sec/Reverse/speed 4. At this stage you could easily leave the chicken in the fridge for up to 3 days soaking in the sauce.
- 5
Spread a little of the sauce in the base of a large baking tray. Put some shredded chicken into the centre of each tortilla, tucking them closed to form the enchiladas. Lay in the tray in a single layer.
- 6
Drizzle and brush with additional sauce. Bake approximately 15 minutes or until the sauce on top has dried.
- 7
Crumble the cheddar cheese over the top and drizzle with the Spiked Sour Cream, and garnish with radishes and coriander and chillies. Serve immediately with a lime wedge on the side.
More
Disclaimer; There are no radishes in the image due to not being able to get them, but they add crunch, freshness and colour and I highly recommend using them.
Served with
Tenina Holder is a wife, mother of five and grandmother of eight, who started cooking in the olden days before Thermomix was even a thing.
Tenina has become the premium go to source for all Thermomix expertise and of course fresh and easy recipes that work. Her cooking classes and foodie trips are sold out in literally hours, her cookbooks appear on the Australian best seller lists and her social reach is in the millions. Her Insider Club is the most fun you can have with a Thermomix and you really should join her! She believes chocolate, butter and salt are health foods. Her food positivity mantra is, eat everything, just not all at once!
