Chilli, Cheese & Chicken Enchiladasenchiladas 2.00 4 oz boneless chicken breasts; skin on 1.00 cup chicken stock 0.25 cup strained yoghurt 0.25 cup drained low-fat cottage cheese 1.50 teaspoon cornflour 2.00 tablespoon fresh coriander leaves 8.00 whole canned green chilli peppers; cut into 1/2 1 ; strips 0.25 cup chopped onion 0.50 cup grated low-fat monterey jack cheese 1 red enchilada sauce 1 green tomatillo enchilada sauce 8.00 flour tortillas; (5 diameter) 4.00 mint sprigs 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. Converted by MC_Buster. Converted by MM_Buster v2.0l. |
