Chicken Verde Enchiladas with Saint Peter
We love enchiladas, they’re easy to prepare, feed an army, and make for delicious leftovers.
Our Saint Peter paired with chicken is a winning combo, and perfect for these zesty and tangy enchiladas.
4 Skinless, Boneless Chicken Thighs
Saint Peter Kiwifruit & Kawakawa Verde
1 Red Onion, Finely sliced
9-10 Soft Tortillas
2 Cups Mozzarella Cheese
70g Sour Cream
Salt & Pepper
Preheat the oven to 180°C.
Place chicken in a bowl, along with 2 Tbsp of Saint Peter. Ensure the chicken is completely covered in the sauce to marinate evenly. Cover, and refrigerate for 10 minutes.
Heat a medium sized skillet or non-stick pan on a medium to high heat. Remove the chicken from the marinade and season with salt and pepper. Sear the chicken thighs on all sides until golden brown. About 5-6 minutes.
Place the skillet and chicken into the oven, and cook for 15-20 minutes, flipping half way through. The chicken is cooked when it reaches an internal temp of 73°C.
Remove the chicken from the oven and allow to rest in the pan for 5-6 minutes. Once rested, pull the chicken using two forks. Add another Tbsp of Kawakawa Verde to the chicken and combine along with any resting juices.
To build the enchiladas, add a spoonful of chicken to the centre of the tortilla, followed by a little mozzarella and a sprinkle of onion. Roll the tortillas up tight and add to a baking dish, seam side down. Cover with foil and place in the oven for 10 minutes to warm the tortillas through.
Remove the enchiladas from the oven and remove the foil. Drizzle extra Saint Peter evenly over the enchiladas and sprinkle with cheese. Return to the oven, cooking until the cheese has melted.
To serve. Thin the sour cream with a tsp of water and drizzle over the enchiladas. Top with finely chopped onion and coriander.