Ingredients:

  • 3 cups cooked shredded chicken breast (approx. 450g)
  • 1 cup mild green chili chicken enchilada sauce (salsa verde)
  • 0.5 cup Greek yogurt or Mascarpone
  • 1 tsp ground cumin
  • 0.5 cup scallions, thinly sliced
  • 1.5 cups low-sodium chicken broth
  • 1 cup light sour cream
  • 4 oz canned diced green chilis
  • 1 tbsp cornstarch
  • 12 corn tortillas (6-inch)
  • 2 cups shredded Monterey Jack cheese
  • 0.25 cup fresh cilantro, chopped
  • 1 tbsp avocado oil

Instructions:

  1. The Flavor Fusion Phase: In a large mixing bowl, combine the shredded chicken, Greek yogurt or Mascarpone, cumin, and 0.5 cup of the green chili sauce. Stir until the chicken is evenly coated.
  2. The Tortilla Tempering Phase: Heat a skillet over medium-high heat. Lightly brush each tortilla with avocado oil and sear for 20 seconds per side until pliable and slightly charred.
  3. The White Sauce Preparation: In a small saucepan, whisk together the chicken broth, light sour cream, canned green chilis, cornstarch, and the remaining 0.5 cup of salsa verde over medium heat until slightly thickened and smooth.
  4. The 'Roll and Tuck' Assembly: Spread 0.5 cup of the prepared white sauce on the bottom of a 9x13 inch baking dish. Place 1/4 cup of the chicken mixture in the center of a tortilla, roll tightly, and place seam-side down in the dish. Repeat for all 12 tortillas.
  5. The Golden-Crust Finish: Pour the remaining white sauce over the rolled enchiladas and sprinkle evenly with the shredded Monterey Jack cheese. Bake at 375°F (190°C) for 20-25 minutes until the cheese is bubbling and golden-brown. Garnish with scallions and cilantro before serving.