Divorced Enchiladas

Enchiladas Divorciadas

(4 pxs)
Ingredients

Vegetable oil
16 white corn tortillas
1 cooked chicken breast, skinned , boned and shredded

For the red salsa

2 cups of water
3 jalapenos chillies
5 tomatoes
½ onion
2 garlic cloves
Salt and pepper

For the green salsa

4 serrano chillies
8 tomatillos
½ onion
2 garlic cloves
5 sprigs of coriander
Salt and pepper

For presentation

½ litre of sour cream
250g feta cheese
½ chopped onion
4 sprigs of parsley

Preparation

Red salsa – Bring to the boil all the ingredients for the red salsa. Simmer for 5 minutes. Transfer to a food processor and blend. Take a saucepan with a little oil and add all the ingredients from the food processor. Stir constantly for 5 minutes and then, set aside.
Green salsa – Repeat the same exercise with the green salsa ingredients.
Heat a separate pan with a little oil and fry the tortilla for 30 seconds.
To serve, place 3 tortillas on a plate, add the chicken, fold and cover half with the red salsa and half with the green salsa. Decorate with cream, cheese, onion and parsley

Divorced Enchiladas

Sort by: Product Price Default Corn Tortilla (white corn) Valuepack - Gluten Free (30 x Tortillas) 6" (15 cm) for Soft Tacos  Market price: £5.40 Our price: £2.95 save 45% Jalapeno Chillies Whole Clemente Jacques 220g  Market price: £2.30 Our price: £2.15 save 7% Serrano Chillies La Costena 200grms  Market price: £2.49 Our price: £1.99 save 20% Street Taco Size White Corn Tortillas - Gluten Free (30 x 4.5 " Tortillas)  Market price: £4.00 Our price: £2.20 save 45% Tomatillos - La Costena Whole Tomatillos - Tomatillos Enteros 800g  Market price: £4.99 Our price: £2.99 save 40%