Enchiladas VerdeLevel of difficulty: easy
Cooks for 2
2 Chicken breasts (thinly sliced)
3 gloves of garlic
1 bell pepper
1 banana pepper
1 jalapeno pepper
1/4 Cup finely chopped cilantro
4 tbsp sour cream
16 tbsp Medium aged Cheddar cheese (grated)
1 container of Herdez salsa verde
1 onion diced
4 corn flour tortillas
This one is a bit spicy so just a warning before we get going. You can tweak the amount of jalapeno and banana pepper to get the right heat for you. Also, I can't stress enough to use Herdez salsa verde. I'm not trying to plug the product, I just happen to know its the best for these particular enchiladas AND its the salsa of choice at real mexican restaurants worldwide. Tostitos salsa simply will not do for a recipe like this.
To start, dice all your ingredients and put them aside. Heat up your veggie oil and put in the chicken, garlic and onions on medium high heat. Stir until chicken is cooked. Add in your selection of peppers, cilantro and mix it all up. Add half your container of salsa verde and mix thoroughly. Once the peppers are soft get a baking sheet and line it with tin foil. Get your tortillas and wrap up a proportionate amount of the mixture into each of the four tortillas. Cover with more Salsa verde and rub it so the tortillas are nicely glazed with the salsa. Top with your Cheddar cheese, place in the oven on low broil for about 20 minutes (depending on how you like your cheese, personally I like it a bit brown and crispy).
Once the enchiladas look crisped to your preference, plate, cover with two 2tbsp of sour cream per plate and serve.
Complementary Wines: Icewine: apple, Riesling, Riesling: Kabinett, Rosé: Off-Dry and White Zinfandel
If you'd like more delicious recipes and wine pairings
, join my newsletter.
Visit Seth Barrett
's wine and food blog
Foodbie - Eat and drink better.