Crispy Enchiladas with Tomatillo Salsa
Baked chicken enchiladas with cheese and zesty salsa verde.
Ingredients
Number of portions
Enchiladas:
2 packs of Santa Maria Soft Tortilla 6”
1 kg chicken filet, diced
Oil for frying
30 g Santa Maria Pork Carnitas Seasoning
500 ml Santa Maria Salsa Verde
500 g soft white salad cheese
200 g cheese, grated
60 g green pumpkin seeds
Garnish:
50 g crème fraiche
100 g Santa Maria Salsa Verde
50 g red onion, finely chopped
15 g jalapeño, thinly sliced
20 g coriander, chopped coarsely
How to prepare
Preheat the oven to 225°C.
Add oil to a pan and fry diced chicken on high heat.
When the chicken is golden, add Pork Carnitas Seasoning.
Grease an oven tray.
Place about 40 g of chicken filling on the tortillas.
Pour about 20 g salsa verde and crumble about 25g soft white cheese over the chicken.
Fold into rolls and place them with seems down on a tray.
Spread approximately 20 g salsa verde over each roll.
Sprinkle grated cheese, some extra soft white cheese, and pumpkin seeds over the enchilada.
Gratinate in the oven for approximately 20 minutes, until the enchilada is hot through, and the cheese is melted, golden, and crisp.
Garnish with crème fraiche, red onion, coriander, jalapeño and extra salsa verde.
Serve with tomato & avocado salad.
Recipe categories
Food