Enchiladas with Salsa Verde

Ingredients

• 4 tomatillos, husked, rinsed and halved
• 1 jalapeño pepper, halved and seeded
• ¼ small onion, diced (30g)
• 2 cloves garlic
• 2 tablespoons vegetable oil
• ¼ teaspoon ground cumin
• 1 teaspoon salt
• ½ cup fresh cilantro, stems and leaves (about 20 sprigs)
• 4 corn tortillas
• 1 cup (115g) cooked shredded chicken
• 1 cup Mexican blend shredded cheese, divided
• Lime wedges (optional)
• Sour cream (optional)

Preparation

1. Place the tomatillos, jalapeño, onion, cumin, garlic, and oil into the Anyday dish and toss to combine. Cover with the lid (knob lifted). Cook in the microwave for 5 minutes, or until vegetables have softened.
2. Add salt and cilantro. Blend with an immersion blender (or regular blender) until the salsa verde is smooth. Taste and adjust seasonings if necessary. 
3. Spread ¼ cup sauce into the bottom of the Anyday dish. Toss chicken with ¼ cup salsa verde. Fill each tortilla with chicken and 2-3 tablespoons of cheese, roll and place into the dish. Repeat with remaining tortillas. 
4. Cover tortillas with remaining sauce and cheese. The enchiladas will be snug in the dish, but that is ok!
5. Cover with lid (knob lifted) and cook for 6-7 minutes or until cheese is melted and chicken is warmed through.
6. Serve with lime wedges and sour cream, if desired.

Serving suggestions & tips