Enchiladas Pollo Verde

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

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Need

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.

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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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