Ingredients
- onion 100.0 g
- garlic 15.0 g
- chili peppers 40.0 g
- cilantro 10.0 g
- lime 25.0 g
- table salt 1.0 tsp
- chicken breast 500.0 g
- olive oil 20.0 ml
- ground cumin 1.0 tsp
- Chili Powder 1.0 tsp
- Garlic Powder 1.0 tsp
- Ground Onion 1.0 tsp
- tortilla 300.0 g
- feta 120.0 g
- sour cream 80.0 ml
- lettuce 60.0 g
Cooking Instructions
Roughly chop the onion and peel the garlic cloves.
Remove the stems and seeds from the chili peppers to manage heat levels.
In a pot of boiling water, simmer the onion, garlic, and chili peppers for 10 minutes until soft.
Drain the vegetables and transfer them to a high-speed blender.
Add the fresh cilantro, lime juice, and salt to the blender jar.
Pulse until the sauce is smooth and emulsified; if too thick, add 15ml of water.
Keep the sauce warm in a small saucepan over low heat until assembly.
SAFETY: Pat the chicken breasts dry with paper towels and wash hands immediately after handling raw meat.
Season the chicken thoroughly with cumin, chili powder, garlic powder, and ground onion.
Heat olive oil in a large skillet over medium-high heat.
Sear the chicken for 6-8 minutes per side until the internal temperature reaches 74°C.
Remove the chicken from the heat and allow it to rest for 5 minutes.
Using two forks, shred the chicken into thin strips.
Toss the shredded meat with 30ml of the green sauce to keep it moist.
Preheat your oven to 180°C and lightly grease a 9x13 inch baking dish.
Flash-fry the tortillas in a dry pan for 15 seconds per side to make them pliable.
Dip each tortilla into the green sauce, then fill with a generous amount of shredded chicken.
Roll the tortillas tightly and place them seam-side down in the baking dish.
Pour the remaining green sauce over the rolls and sprinkle with half of the crumbled feta.
Bake for 15-20 minutes until the sauce is bubbling and the edges are slightly golden.
Top with shredded lettuce, a drizzle of sour cream, and the remaining feta before serving hot.