salsa verde enchiladas with cumin coleslaw

TOTAL TIME: 1 hour

SERVES: 2

salsa verde enchiladas with cumin coleslaw

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For the green sauce

• 1/2 white onion

• 3/4 lb tomatillos

• 1 poblano

• 1/2 cup chicken broth

• 1/2 cup cilantro, finely packed

• 2 cloves garlic

• 1/2 tsp cumin

• 1/2 tsp oregano

• 1 lime

• Salt

For the chicken

• 4 cups chicken broth

• 2 chicken breasts

For the slaw

• 1/4 head green cabbage (2 cups)

• 1/4 cup cilantro

• 1/4 cup sour cream

• 1/4 cup mayo

• 1/2 tsp cumin

• 1/8 tsp cayenne

• 1 tbsp red wine vinegar

• 1/2 tsp salt

• 1 tbsp avocado oil

For the rest

• 6 soft corn taco shells

• 300 g mozzarella cheese

• Sour cream for serving

• Pickled jalapenos/red onions for serving

1. Broil veggies (can prep in advance)
   Turn oven to broil. To a foil lined sheet tray, add 1/2 onion, 1 poblano pepper sliced in half, seeds removed, and 3/4 lb tomatillos, peeled, washed, and sliced in half. Place under broiler for 5-10 minutes until charred.

2. Make your sauce (can prep in advance)

   Add charred veg to blender with 1/2 cup cilantro, 1/2 cup chicken broth, 2 cloves garlic, 1/2 tsp cumin, 1/2 tsp oregano, juice of 1/2 lime and a big pinch of salt. Blend until smooth and taste to adjust with more lime or salt.

3. Cook chicken (can prep in advance)
   Place chicken in a small pot and cover with chicken broth (about 4-6 cups depending on pot size). Place over medium heat and cook for about 30-40 minutes until internal temp reaches 165. Chicken will likely appear pink throughout (should not look more in the centre though) so rely on your thermometer here. Once cooked, remove from stock and let cook slightly before shredding.

4. Make enchiladas
   Preheat oven to 400F. Toss chicken in 1/4 of your green sauce and mix in 1 cup grated cheese. Warm your shells (about 30 seconds in the microwave wrapped in a damp towel), and fill each shell with about 1/3-1/2 cup of your filling depending on the size of the shells. Add a thin layer of green sauce to a small casserole dish, then add rolled shells tightly together. Top with remaining sauce (you might not need it all), and finish with remaining mozzarella. Bake for about 20 minutes and finish with a broil to brown up the cheese.

5. Make the slaw
   While the enchiladas bake, finely chop your cabbage. To a large bowl, add 1/4 cup sour cream, 1/4 cup mayo, 1/2 tsp cumin, 1/8 tsp cayenne, 1 tbsp red wine vinegar, 1/2 tsp salt and 1 tbsp oil. Mix well and add cabbage and finely chopped cilantro and mix well. Serve with enchiladas topped with sour cream and pickled jalapenos/red onions.

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Questions? Drop a comment below if you have any questions, and don’t forget to let me know if you make it!