| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Dairy |
|
Kerr |
4 |
servings |
INGREDIENTS
| 2 |
|
4 oz boneless chicken breasts; skin on |
| 1 |
c |
Chicken stock |
| 1/4 |
c |
Strained yoghurt |
| 1/4 |
c |
Drained low-fat cottage cheese |
| 1 1/2 |
ts |
Cornflour |
| 2 |
tb |
Fresh coriander leaves |
| 8 |
|
Whole canned green chilli peppers; cut into 1/2" |
|
|
; strips |
| 1/4 |
c |
Chopped onion |
| 1/2 |
c |
Grated low-fat Monterey jack cheese |
|
|
Red enchilada sauce |
|
|
Green tomatillo enchilada sauce |
| 8 |
|
Flour tortillas; (5" diameter) |
| 4 |
|
Mint sprigs |
INSTRUCTIONS
Lay the chicken breasts skin-side up in a hot frying pan just large
enough to hold them. Cover with chicken stock, bring to a slow boil
and simmer very gently for 20 minutes. Remove from the pan and, when
cool enough to handle, discard the skin and slice the meat against
the grain into thin pieces. Set aside.
In a food processor, combine the yoghurt, cottage cheese, cornflour
and coriander, pulsing just to mix - don't let it get runny. Preheat
the oven to 180C/350F. Brush a 9" x 13" (23 x 33cm) baking dish with
light olive oil.
Put the red and green sauces into two large bowls. Dip a tortilla
into the red sauce and lay it flat on a place. Spread 1tbsp of the
cottage cheese and yoghurt mixture down the centre, sprinkle with
1tsp chopped onion, lay a few chicken strips on top and finish with a
few chilli pieces. Roll up tightly and place in the prepared baking
dish. Continue stuffing and rolling the remaining tortillas,
alternating between green and red sauces.
Don't pack them too tightly into the pan. Spoon some of the red sauce
over 4 of them and green sauce over the remaining, but don't drown
them or they will get soggy. Sprinkle with grated cheese and bake for
20 minutes.
To serve, place a green and red sauced enchilada on each plate, with
a side salad, and garnish with the mint sprigs.
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