Mexican Enchiladas in green tomato sauce!

Serves: 2

Cooking Time: about 30 min

Ingredients:

Sauce:

* 1 can of green tomatoes drained (800g)

* 30 g. of onion

* 1 garlic clove

* 1/8 cup of fresh coriander (optional)

* 1 fresh jalapeño chili (optional)

* 1/8 teaspoon of salt

* 1/4 cup of water

Enchiladas:

* 4 spoon of olive oil

* 4 corn tortillas

* 120 g. of shredded chicken

* 50 g. of feta cheese shredded

* 50 g. of sour cream

* 30 g. of sliced onion

Procedure:

Sauce:

1. Add the drained green tomatoes, onion, garlic, coriander, jalapeño chili and water in a blender until smooth

2. Transfer the sauce to a frying pan and bring it to simmer over low heat

Enchiladas:

1. Heat a non-stick pan over low heat

2. Add 1 spoon of olive oil and lightly fry a tortilla and place in a plate. Repeat this step with each tortilla

3. Spread some green tomato sauce in a serving plate, arrange the tortilla and add more sauce on top to fully cover it

4. Place 30 g of the shredded chicken and fold the tortilla in half

5. Repeat this procedure with each enchilada, to serve 2 enchiladas per plate

6. Add more sauce to fully cover the enchiladas

7. Garnish with sour cream, feta cheese and onion

Serving recommendations:

This dish should be served with black or bayo Mexican refried beans* as a side.

For vegetarians, the shredded chicken can be substituted with refried beans.

*Click on the link for the recipe details on our website!

TIPS:

1. To remove the strong sharp taste of the onion, add it into a bowl with hot water and 2 teaspoons of salt. Allow it to stand for 10 to 15 min. and drain

2. The canned green tomatoes, or a ready to use sauce, can be purchased from Mexican ingredients suppliers. See the Useful Links section in our website.