Chicken Enchiladas

Ingredients

• 1 rotisserie chicken (1.2 kg), meat shredded, skin and bones reserved
• 8 corn tortillas (18 cm diameter)
• 300 ml Mexican crema or sour cream
• 250 ml salsa roja (roasted tomato, serrano, white onion)
• 250 ml salsa verde (green tomato, cilantro, serrano)
• 150 g Oaxaca or mozzarella cheese, shredded
• 50 g Queso Fresco, crumbled
• 30 ml vegetable oil
• 2 garlic cloves, minced
• 500 ml chicken stock
• 10 g sea salt
• 5 g black pepper, freshly ground
• 15 g fresh cilantro, chopped

Method

1. 1
   Simmer chicken bones and skin with stock, garlic, and half the salt for 20 minutes; strain and season to taste.
2. 2
   Mix shredded chicken with 100 ml salsa roja, half the cilantro, and 50 ml crema; season with salt and pepper.
3. 3
   Heat 100 ml chicken stock with 150 ml salsa verde and 150 ml crema in a shallow pan over low heat, whisking until smooth; keep warm.
4. 4
   Warm tortillas over an open flame or in a dry pan until pliable; lightly brush both sides with oil.
5. 5
   Fill each tortilla with 60 g seasoned chicken mixture and 15 g Oaxaca cheese; roll tightly and place seam-side down in a baking dish.
6. 6
   Pour warm salsa verde cream over enchiladas; scatter remaining Oaxaca and all Queso Fresco on top.
7. 7
   Bake in a preheated 180°C oven for 18 minutes until cheese melts and edges bubble.
8. 8
   Garnish with remaining cilantro and drizzle with remaining 100 ml salsa roja; serve immediately with lime wedges.