Example 2

CHICKEN ENCHILADAS WITH SALSA VERDE

Ingredients

1t olive oil

2 garlic cloves, minced

1 bottle of Culley’s No.3 salsa verde

1/2c sour cream

1/4c chicken stock

1.5c shredded chicken

3/4c cheddar cheese, grated

4 tortillas

Method

  1. Preheat the oven to 180˚C. 
  2. Heat oil in a fry pan over a medium heat and cook garlic for 1 minute. Stir in the salsa verde and chicken stock and cook until heated, then remove from the heat. Mix in the sour cream.
  3. In a medium bowl, mix tother 1/3 of the sauce, the shredded chicken and 1/4c of the cheese.
  4. Spoon the chicken mixture in equal parts in a line down the centre of each tortilla. Roll them firmly then place in a row in a baking dish. Pour the remaining sauce over the tortillas and sprinkle with the remaining cheese.
  5. Bake in the oven for approximately 30 minutes or until golden brown.