Enchiladas Pollo Verde

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

Videos


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.

If you enjoyed this recipe, we invite you to come join our FREE TRIAL on the Insider Club to have extra Thermomixery each and every month! #recipesthatwork #youcandoit

Are you on Instagram, Facebook, Pinterest? Never miss another thing in the test kitchen when you follow us.

Please join our mailing list HERE to have recipe updates delivered to your inbox weekly and don't forget we are on YouTube.

Our newest course, (FREE to Insiders) Shelf Control helps you sort out your pantry and fridge!

We have an amazing Lazy Sourdough Bakery course available to do at your own pace online.

Our delicious frosty course, The Whole Scoop Ice Cream course is churning now!

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.

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

More Mains

That's all the recipes!

No more recipes to load