Chicken Enchiladas with Tomatillo and Chayote (Choko)
Chicken Enchiladas with Tomatillo and Chayote (Choko)
Topped in a rich, white sauce
Ingredients
1 chicken breast without skin
1 tsp Tio Pablo Chilpotle de Plata
3 Tbl plus 2 tsp peanut oil
1 brown onion, sliced
2 cloves garlic, sliced
1 chayote (choko), peeled and cubed
3 La Morena Serrano Chillis, sliced
2 Tbl pumpkin seeds
1 tsp Tio Pablo Mexican Oregano
1 tsp dried Marjoram
800g La Costeña Tomatillos, drained
¼ cup, coriander stems, chopped
1 tsp Tio Pablo Mexican Oregano
1 tsp dried Marjoram
salt and coarse black pepper, to taste
10 Tio Pablo corn tortillas
70g feta, crumbled
1/2 cup tasty cheese, grated
White Sauce ingredients:
40g butter
1/3 cup flour
¾ tsp salt
2 ½ cups milk
pinch, paprika
Preparation
In a saucepan, heat 1 tsp of peanut oil with ½ tsp Tio Pablo Chilpotle de Plata spice mix and quickly brown the chicken breast. Cover with water and gently simmer for about 15 minutes, until cooked through. Remove chicken from liquid (good to save for later as a broth) and shred with two forks.
In a larger frying pan or wok, add 3 Tbl peanut oil, onion and garlic and ½ tsp Chilpotle de Plata and brown slightly. Add the chayote, Serrano chillis, pumpkin seeds, dried oregano and marjoram and continue to brown for about 10-15 minutes. Add the tomatillos, coriander stems and season with salt and pepper. Let cool slightly, place mixture into a food processor and puree.
For white sauce: In a saucepan, melt butter and add the flour. Whisk together until crumbly and then add the milk. Whisk continuously on medium heat until the sauce thickens. Add salt and paprika.
In another frying pan, heat 1 tsp peanut oil and slightly warm tortillas, rotating them in pan so that they all soften slightly.
In a large baking dish, place a layer of ½ of the tomatillo mixture along the bottom. Place a few pieces of shredded chicken onto a warm tortilla and sprinkle with feta. Roll the tortilla and place atop mixture in baking dish. Repeat with nine remaining tortillas, chicken and feta.
Spoon remaining tomatillo mixture atop rolled tortillas and pour white sauce on top of mixture. Sprinkle tasty cheese on top and bake, uncovered, in a 200°C oven for about 20-25 minutes, until top browns.
Serves 4-6
