Enchiladas Pollo Verde

Serves 6 Prep Time 30 minutes   Cook Time 15 minutes   Rated:


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.

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Prepare the chicken to the shredding stage and the tortillas in advance.


Preheat the oven to 180°C.


Make the salsa, and then reserve some of the sauce leaving the rest in the Thermomix bowl.


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.


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.


Drizzle and brush with additional sauce. Bake approximately 15 minutes or until the sauce on top has dried.


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.


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

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