Our Mojo Verde Pesto makes the most delicious, quick and easy enchilada sauce. With just 15 minutes prep for this dish, you can be kicking back with a margarita in no time.
Mojo Pican Chicken Enchiladas 0
Ingredients
- 1 jar Epicure Mojo Verde Pesto
- 200ml creme fraiche
- 100g shredded mature cheddar, divided
- 240g cooked chicken
- 8 small flour tortillas
- light olive oil cooking spray
- Optional toppings
- sour cream
- salsa
- coriander
- pickled jalapeños
- sliced or chopped avocados
The recipe Mojo Pican Chicken Enchiladas Kitchen Mode
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1
Preheat oven to 200ºC, gas mark 6.
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2
For the sauce, stir together pesto and creme fraiche in a medium bowl, set aside.
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3
In another medium bowl, shred the chicken with your hands (or use two forks), stir through 85ml of the sauce along with 70g shredded cheese. This is your filling.
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4
Spray a medium baking dish with oil.
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5
Lay out the tortillas on a clean surface. Divide the chicken mixture between the tortillas, arranging down the center of each one. Roll up the tortillas and place seam side down in the prepared baking pan, squeezing them together snugly to fit.
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6
Spray the tops with a bit more oil and bake for 10-12 minutes or until starting to brown and crisp.
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7
Pour over the remaining sauce, spreading to coat evenly. If you like soft enchiladas cover them fully in the sauce, if you like them more crisp only put on enough to cover the the center of the tortillas, leaving the edges bare. Sprinkle remaining cheese down the centre.
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8
Lower heat to 180ºC, gas mark 4 and bake 20 minutes more, until heated through. If the edges of the tortillas start to catch too much, cover with foil to prevent further browning. Once heated through you can pop under the grill for a few minutes to crisp up the cheese, if you like.
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9
Let cool for 5 minutes before dishing up. Top each serving, as desired, with a dollop of sour cream, a spoonful of salsa, a scattering of coriander, a few pickled jalapeños, and a few slices of avocado.