GREEN CHILLI CHICKEN E N C H I L A DAS M E L I S S A PA P PA S SERVES 12
PREP: 10 MIN COOK: 45 MIN
M O D E R AT E
MEDIUM
Arizona has some of the best Mexican food in the US, as Mexico is only next door. Both my Dad and I grew up there and he loved to cook authentic Mexican food. One of my favorite dishes of his was green chilli enchiladas. We would normally make them with chicken, but after Thanksgiving, we started to use leftover turkey. These enchiladas taste great both fresh and as leftovers!
INGREDIENTS
METHOD
2 chicken breasts
Filling
1 can cream of chicken condensed soup
1 Cook chicken breasts in a pan over medium heat until cooked through, approximately 2-3 minutes on each side. Set aside to cool.
1 shallot 1 Jalapeño chilli, diced (optional) 1 can green chillis, or 7-10 fresh chillis 2 cups salsa verde, or 1 can green enchilada sauce 2 cups shredded cheddar cheese 1 pack 12 corn tortillas
2 Preheat oven to 176°C fan forced. 3 Shred cooled chicken with forks or fingers in a large bowl, then add cream of chicken soup. Set aside. 4 Chop shallot, keeping the green and white parts separate. Add the white part of shallot and jalapeño into the chicken mix. 5 Add green chillis to chicken mix and stir until combined. If using fresh chilli, dice, keeping the seeds, and sauté over medium heat for 5-10 minutes, or until softened before adding directly to chicken mix. Set aside. Tortillas 6 Prepare two large plates lined with paper towel and set near the stove. 7 Heat oil of choice in a saucepan over medium to high heat until drops of water sizzle in oil. Be careful, hot oil may splatter and burn. 55