300g roasted, shredded chicken
2 medium sized courgettes, chopped
1 large spring onion, chopped
¼ cup fresh coriander, chopped
Salt and coarse black pepper, to taste
3 Tbl olive oil, plus extra to warm tortillas
8 Tio Pablo Corn Tortillas
500ml Tio Pablo Green Enchilada Sauce
3 Tbl crumbled feta cheese
¾ cup grated Edam Cheese
In a large frying pan, sauté the spring onion, courgette and coriander in olive oil until soft. Add shredded chicken and stir though. Place aside in a bowl.
Warm extra oil in frying pan and heat up corn tortillas, so they are soft and pliable.
In a large baking dish, pour ½ of Tio Pablo Green Enchilada Sauce along bottom.
Fill one warm tortilla with vegetable/chicken mixture, roll up and place, open side down onto the baking dish. Repeat seven more times until baking dish full. Sprinkle feta on top and then remaining enchilada sauce. Top with grated Edam cheese.
Fan bake in oven at 180°C until top has browned and enchiladas are bubbling. Eat warm. Serves 3-4.