Meksicka piletina sa sosom i tortiljama (Mexican chicken enchiladas)

Sastojci: 300 g pilećeg mesa (kuvanog, iskidanog na komade), 6 tortilja (prečnika 20 cm), 450 g meksickog zelenog sosa salsa verde, 1 kašičica maslinovog ulja, 130 g kisele pavlake, 1 kašika listova peršuna (sitno iseckanih), 120 g čedar sira ili Monterej džek kackavaljq ili provolone kackavalja ili gaude ili mocarela sira (iseckane).

Priprema:

1. Pripremite zeleni sos salsa verde. Sklonite sa šporeta.

2. Dodajte kiselu pavlaku i listove peršuna.

Ako je sos previše ljut, dodajte još kisele pavlake.

3. Izvadite 240 g zelenog sosa iz tiganja i ostavite sa strane.

4. Dodajte piletinu i 60 g čedar sira u preostali sos u tiganju i promešajte.

5. Podmažite posudu za pečenje sa malo ulja.

6. Na dno posude za pečenje rasporedite ostatak sosa - oko 210 g.

7. Stavite malo pilećeg fila u sredinu svake tortilje i umotajte.

8. Poređajte uvijene tortilje sa krajem nadole u ​​posudu za pečenje.

9. Preostalih 240 g sosa premažite preko enčilada. 

10. Pospite ostatkom sira (60 g).

11. Zagrejte rernu na 180°C (350°F).

12. Pokrijte folijom i pecite 15 minuta.

13. Skinite foliju i pecite dok se sir ne otopi i ne počnu da se pojave mehurici, oko 10 minuta.

14. Ostavite enčilade da se ohlade 5 do 10 minuta.

Ingredients: 300 g chicken meat (cooked, torn into pieces),  6 tortillas (20 cm - 8 inches in diameter), 450 g mexican green sauce salsa verde, 1 teaspoon olive oil, 130 g sour cream, 1 tbsp parsley leaves (finely chopped), 120 g cheddar cheese or Monterey jack or provolone or gouda or mozzarella cheese (shredded).

Preparation:

1. Prepare green sauce salsa verde. Remove from the stove.

2. Add sour cream and parsley leaves. 

If the sauce is too spicy, add more sour cream.

3. Remove 240 g of green sauce from the skillet and set aside.

4. Add chicken and 60 g cheddar cheese into the remaining sauce in the skillet and stir.

5. Grease a baking dish with little oil.

6. Spread the rest of the sauce - about 210 g on the bottom of the baking dish.

7. Place some of the chicken filling in the center of each tortilla and roll up.

8. Arrange rolled tortillas with the end side down in the baking dish.

9. Spread the remaining 240 g of reserved sauce over the enchiladas. 10. Sprinkle with the rest of the cheese (60 g).

11. Preheat the oven to 180 C (350 F). 

12. Cover with foil and bake for 15 minutes. 

13. Remove the foil and bake until the cheese is melted and bubbly, about 10 minutes.

14. Allow the enchiladas to cool for 5 to 10 minutes.