Fairly easy to put together in one roasting tin, enchiladas verde is a tasty Mexican dish that is great for family get-togethers. Delivering between four to six servings, this cheesy and zingy recipe is perfect for feasting families and friends alike.
And for those who would rather save some for another day, there’s always that option, too. Be mindful that you need a tin of tomatillos, which can be bought at Sainsbury’s and Waitrose. A tomatillo is an acidic fruit closely related to the tomato, and it’s mixed with green chillies, onion, garlic, cilantro, and lime juice to make salsa verde.
Enchiladas verdes
Ingredients
Six skinless and boneless chicken thighs
400g tin pinto beans
200g mature cheddar, grated
Six large tortilla wraps
Small bunch coriander, leaves picked, to serve
One small red onion, thinly sliced, soaked in cold water, to serve
One red chilli, sliced, to serve
One green chilli, sliced, to serve
100g feta, crumbled, to serve
Salsa verde
790g tin tomatillos
50g coriander, leaves and stalks roughly chopped
Half white onion, roughly chopped
Two fresh jalapeño chilli, halved, seeds removed
Two large garlic cloves, peeled
Grated zest and juice of two limes
Method
Preparation
Preheat the oven to 160C (fan).
Make the salsa verde by blending all the ingredients together in a food processor with a sprinkling of salt.
Put the chicken thighs in a large roasting tin, add on most of the salsa verde sauce, then cover tightly with foil and cook in the oven for 30 minutes.
Once the time is up, and the chicken has cooked through, shred the meat and add in the pinto beans, 150g of Cheddar cheese and some more of the salsa verde.
Increase the oven temperature to 180C. Dip the tortilla wraps in the salsa verde sauce so both sides are lightly coated.
Then divide the chicken mixture into the wraps, roll them up, and put them in the baking dish.
Drizzle over the remaining salsa, add 50g of cheese, then bake in the oven for 20 to 30 minutes.
Serve with the coriander, red onion, chillies and feta, lime and sour cream — and for that golden touch, serve alongside the one missing ingredient — spicy rice.