Green Chilli Enchiladas | Cook It Up With Tiffany | Sanjeev Kapoor Khazana | Sanjeev Kapoor Khazana | TedhiKheer

An all time favorite, these cheesy and spicy green chilli chicken enchiladas get an extra kick when topped with Pico de Gallo.

GREEN CHILLI ENCHILADES

Ingredients


2 chicken breasts, cooked and shredded
8 ready-made corn tortillas
1 cup grated cheddar cheese + sprinkling
1 cup grated pepper jack cheese + sprinkling
Salt to taste
1 tbsp cumin powder
1 tbsp paprika
¼ cup + 2 tbsps chicken stock
4-5 tbsps spring onion greens
2 tbsps chopped coriander leaves + for sprinkling
1 medium onion, chopped
1-2 jalapenos, roasted
Salt to taste
Crushed black peppercorns to taste
¼ cup + 2 tbsps chicken stock
¼ cup sour cream
1 tbsp lime juice
Salsa
1 medium cucumber, cut into small cubes
2-3 tbsps freshly chopped coriander leaves
1 small white onion, chopped
1 large tomato, deseeded and chopped
1 jalapenos pepper, chopped
2 tbsps lime juice
Salt to taste
Crushed black peppercorns to taste
1 small red onion, chopped


Method

1. Preheat the oven at 180ºC.
2. For the filling, in a bowl, take chicken in a bowl. Add salt, cumin powder, paprika, and mix well. Add 2 tbsps stock and mix well. Set aside.
3. For the sauce, take spring onion and 2 tbsps chopped coriander in a blender jar. Chop the roasted jalapenos and add into the blender. Add salt, crushed black peppercorns, remaining chicken stock, and blend for a few seconds.
4. Add sour cream, lime juice and blend to a coarse paste. Add 2 tbsps of the prepared sauce in the chicken mixture and set the rest of the sauce aside.
5. Place the tortillas on a worktop, place a portion of the prepared chicken filling on each, add a portion of cheddar cheese, a portion of pepper jack cheese and sprinkle a little chopped coriander, roll and set aside.
6. In a casserole dish, drizzle a little of the prepared sauce and place the prepared rolls on it with the seam side down.
7. Pour the remaining sauce on top and spread evenly. Sprinkle cheddar cheese and pepper jack cheese.
8. Sprinkle a little chopped coriander on top. Cover the casserole with aluminium foil and bake for 10-15 minutes.
9. For the salsa, take cucumber in another bowl, chopped coriander, white onion, tomato, jalapenos peppers, lime juice, salt and crushed black peppercorns. Add red onion and mix well. Set aside.
10. Check on the enchiladas and take them out of the oven. Let it rest for 10-15 minutes.
11. Drizzle a little prepared sauce, and add the prepared salsa. Serve hot.

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