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Serves
US | Metric
Ingredients
Filling
  • 4 Chicken breasts
  • ½ Block of achiote chilli paste
  • 150 ml Warm water
  • 300 ml Soured cream
  • 1 tsp Cumin
  • 1 tsp Paprika
  • Handful chopped pickled jalapeños
  • Juice of a lime
  • Salt and pepper
  • 8 tortillas (corn or flour)
Green Sauce
  • 1 Large white onion
  • 2 Large green jalapeños deseeded
  • 8 Garlic cloves
  • 450 ml Vegetable stock
  • 400 g Canned Green chillies
  • 1 tbsp Granulated sugar
  • 3 tsps Cumin
  • Juice of a lime
  • 1 tsp Ground coriander
  • Salt and pepper to taste
Garnish
  • 2 Avacados chopped
  • Chopped coriander
  • Pickled red onions
  • Lots and lots of grated cheese (I used cheddar)
Green Enchiladas Green Enchiladas
Green Enchiladas

Channel your inner soccer mom with these mild but flavourful green enchiladas.

Prep 30 minutes
Total 1 hour

Take a heavy bottomed pan or skillet, heat with oil, season your chicken breast then pan fry until golden on all sides. Now take the achiote block, bash that down to a powder and mix with the water. Tip this into the hot chicken pan and immediately put a lid on or cover with foil. This will steam the chicken to keep it moist while finishing cooking the inside of the breasts. Leave on the hob for about 7 minutes then shred with two forks.


For the green sauce, simply chop and then add all the ingredients to a blender. Whizz until smooth and check the seasoning.


When the chicken has slightly cooled, give it a stir round to pick up some of that achiote sauce and transfer to another bowl, add the soured cream, spices, lime and jalapeños and mix. This will be your tortilla filling.


Clean out your pan then back on a medium heat and add half the green sauce. Once hot, dip in your corn tortilla (you don't need to do this if using flour ones) then on a separate service add your filling and roll the tortilla up. Repeat until you have 6-8 in a line ready to rock. Transfer these to the pan and place ontop of the hot green sauce. Pour the rest of the sauce over the top, sprinkle with cheese generously and cook in a 200℃ oven for 10 minutes.


To serve top with chopped avacado, coriander and pink onions.

Green Enchiladas Green Enchiladas
Green Enchiladas

Channel your inner soccer mom with these mild but flavourful green enchiladas.

favorite
print
like
Prep 30 minutes
Total 1 hour
Serves
US | Metric
Ingredients
Filling
  • 4 Chicken breasts
  • ½ Block of achiote chilli paste
  • 150 ml Warm water
  • 300 ml Soured cream
  • 1 tsp Cumin
  • 1 tsp Paprika
  • Handful chopped pickled jalapeños
  • Juice of a lime
  • Salt and pepper
  • 8 tortillas (corn or flour)
Green Sauce
  • 1 Large white onion
  • 2 Large green jalapeños deseeded
  • 8 Garlic cloves
  • 450 ml Vegetable stock
  • 400 g Canned Green chillies
  • 1 tbsp Granulated sugar
  • 3 tsps Cumin
  • Juice of a lime
  • 1 tsp Ground coriander
  • Salt and pepper to taste
Garnish
  • 2 Avacados chopped
  • Chopped coriander
  • Pickled red onions
  • Lots and lots of grated cheese (I used cheddar)

Take a heavy bottomed pan or skillet, heat with oil, season your chicken breast then pan fry until golden on all sides. Now take the achiote block, bash that down to a powder and mix with the water. Tip this into the hot chicken pan and immediately put a lid on or cover with foil. This will steam the chicken to keep it moist while finishing cooking the inside of the breasts. Leave on the hob for about 7 minutes then shred with two forks.


For the green sauce, simply chop and then add all the ingredients to a blender. Whizz until smooth and check the seasoning.


When the chicken has slightly cooled, give it a stir round to pick up some of that achiote sauce and transfer to another bowl, add the soured cream, spices, lime and jalapeños and mix. This will be your tortilla filling.


Clean out your pan then back on a medium heat and add half the green sauce. Once hot, dip in your corn tortilla (you don't need to do this if using flour ones) then on a separate service add your filling and roll the tortilla up. Repeat until you have 6-8 in a line ready to rock. Transfer these to the pan and place ontop of the hot green sauce. Pour the rest of the sauce over the top, sprinkle with cheese generously and cook in a 200℃ oven for 10 minutes.


To serve top with chopped avacado, coriander and pink onions.