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RECIPE: Enchiladas with Culley's No 3 Verde

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• Preheat the oven to 180˚C. ⁠
• Heat oil in a fry pan over a medium heat and cook garlic for 1 minute. Stir in the salsa verde and chicken stock and cook until heated, then remove from the heat. Mix in the sour cream.⁠
• In a medium bowl, mix together 1/3 of the sauce, the shredded chicken and 1/4 of the cheese.⁠
• Spoon the chicken mixture in equal parts in a line down the centre of each tortilla. Roll them firmly then place in a row in a baking dish. Pour the remaining sauce over the tortillas and sprinkle with the remaining cheese.⁠
• Bake in the oven for approximately 30 minutes or until golden brown. ⁠