chicken enchiladas with salsa verde

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Cooking receipe to make chicken enchiladas with salsa verde under category Aga Recipes. You may find some video clips related to this receipe below.

chicken enchiladas with salsa verde

225g onions

125g celery

50g sundried tomatoes

225g browncap or shiitake mushrooms

450g skinless chicken breast fillet

1 level tsp dried oregano

1 level tsp cumin seeds

salt and freshly ground black pepper

75ml olive oil

2 garlic cloves

250g cheddar cheese

2 level tbsp chopped fresh coriander

2 tbsp lemon juice

8 flour tortillas

butter for greasing

salsa verde to serve

basil leaves to garnish

Finely slice the onions.

Cut the celery into matchsticks and roughly chop the sundried tomatoes and mushrooms.

Cut the chicken into strips and place in a bowl with the oregano cumin seeds and seasoning.

Toss to coat.

Heat half the oil in a large frying pan. Add the onions celery and crushed garlic and cook for 3 to 4 minutes.

Add the sundried tomatoes and mushrooms and cook for a further 2 to 3 minutes.

Remove and set aside.

Add the remaining oil to the pan and stirfry the chicken in batches for 2 to 3 minutes.

Mix together the chicken mushroom mixture 175g grated cheddar cheese chopped fresh coriander and the lemon juice.

Season well.

Divide the chicken mixture among the tortillas and roll them up.

Place seamside down in a greased baking dish then sprinkle with the remaining cheese.

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