Roberto’s Chicken Enchilades (2)

A recipe from Roberto Alvarado , chef at Mestizo in Camden.

Roberto's Chicken Enchilades (2)
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Roberto's Chicken Enchilades (2)
Print Recipe
  1. Roast or poach the chicken with your preferred seasoning and/or spices, then shred. Heat the beans and rice, ready to be served as sides. Once done, grease a pan with oil and put on a high heat.
  2. When the oil is hot, soften the tortillas by dipping them in for five seconds (use tongs), taking care not to leave them too long, as they will go crisp and won’t fold easily. In another pan, warm the salsa verde.
  3. Stuff the tortillas with the shredded chicken, roll to enclose the filling, then cover in the hot salsa verde. Serve with the rice and beans.
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