Boursin Pollo Verde Enchiladas

Cheesy, creamy Boursin and chicken Mexican inspired enchiladas are the ultimate midweek comfort meal!

Done in 1 hour

Serves 4

Dish by Spencer Lengsfield

Ingredients

for the wraps

1/2 packgarlic and herb Boursin

6boneless, skinless chicken thighs

1 tbspchipotle paste

1/2 tspground cumin

1/2 tspsmoked paprika

1lime, juice

1/2 tbsphoney

2 tbspolive oil

salt and pepper, to taste

1red bell pepper, sliced

1green bell pepper, sliced

1brown onion, sliced

8small flour tortillas

for the sauce

50gunsalted butter

50gplain flour

400mlmilk

1/2 packgarlic and herb Boursin

1/2lime, juice

salt and pepper, to taste

to serve

1/2 small cantomatillo salsa verde

1avocado, sliced

1jalapeno, thinly sliced

2radishes, thinly sliced

1/2pickled red onion, diced

fresh coriander, to garnish

Boursin crumbles, to garnish

Cheesy Boursin enchilada sauce covers tortillas wrapped up with more Boursin, spiced chicken, and veggies. Finished with fresh herbs, chillies, and avocado, this is a super fresh but indulgent recipe.

Method

Start by marinating the chicken. Whisk together olive oil, lime juice, chipotle paste, smoked paprika, cumin, honey, salt, and pepper. Add in the chicken thighs, coat well, and set aside.

Slice up the peppers and onion, and saute until soft but not mushy. Season with salt and pepper, and set aside.

For the sauce, melt the butter in a nonstick pan. Once foamy, add the flour, and whisk until incorporated.

Add the Boursin, and whisk until smooth. Slowly start streaming in the milk. Cook over medium/low heat until thickened. Season with salt, pepper, and lime juice.

Cook the chicken thighs in a hot skillet until cooked through and nicely charred. Slice up.

Preheat the oven to 200 C.

Get one of your small flour tortillas, and cover with a thin layer of boursin. At the bottom of the tortilla add a line of peppers and onions, and a few pieces of chicken. Roll up into a tight tube, and place into a baking dish. Repeat until the dish is full.

Brush the tortillas all over with salsa verde. Drizzle over the creamy sauce in the middle of the dish.

Bake for 20 minutes or until crispy and bubbly - if it’s not browned enough, just pop under the grill for the final 5 minutes

Finish with Boursin crumbles, sliced avocado, jalapeno, radish, onion, and coriander.

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Spencer Lengsfield

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Spencer has been cooking since she got her first Easy-Bake oven at four years old, and began recipe developing professionally whilst completing her Master’s degree in 2020. Born in Los Angeles, she has an inherent love for all things Mexican, Japanese, and Korean, but is also heavily influenced by her family's Louisiana heritage. Spencer loves bright flavours, spice and fusion food. If she were a food, she'd be kimchi - versatile, spicy and funky.