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Garlic & Chilli Chicken Enchiladas with Salsa Verde

Try this delicious recipe, courtesy of our friends at Gourmet Garden.


  • 450g chicken breast

  • 1 cup Woolworths Select Chicken Stock

  • 1 teaspoon Gourmet Garden Garlic

  • 1-3 teaspoons Gourmet Garden Mild Chilli

  • 1 punnet heirloom tomatoes

  • 1 ½ tablespoons Gourmet Garden Coriander

  • 1 ½ teaspoons Gourmet Garden Mint

  • 2 ½ tablespoons Woolworths Select Extra Virgin Olive Oil

  • 8 small Woolworths Select Flour Tortillas

  • ½ cup crumbled feta or Woolworths Select Shredded Tasty Cheese

  • ½ cup crème fraiche, to serve


  • 1.

    Place chicken in a saucepan with stock, garlic, chilli and a pinch of salt. Bring to a slight boil, cover, reduce heat and simmer gently for about 15 minutes. Lift out the chicken and set aside, covered. Let the stock continue to simmer gently.

  • 2.

    Chop tomatoes and add to stock. Simmer on medium heat until the tomatoes are very tender and the stock well reduced, about 10 minutes. Mash with a fork. 

  • 3.

    Shred or finely dice the chicken and stir into the tomato sauce. 

  • 4.

    To make the salsa verde, combine coriander and mint with 2 tablespoons olive oil in a small bowl.       Heat the grill to medium-hot or oven to 190°C                                 

  • 5.

    Follow pack directions to heat tortillas. Fill with chicken and roll up.                                                                       Place in a heatproof dish, scatter on cheese and place under the grill or in the hot oven.                                   

  • 6.

    To serve, drizzle with salsa verde and serve with crème fraiche.


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