→ For the Filling
01 -
600 g cooked chicken breast, shredded
02 -
100 g yellow onion, finely chopped
03 -
100 g sharp cheddar cheese, shredded
04 -
100 g Monterey Jack cheese, shredded
→ For the Sauce
05 -
2 serrano peppers, finely diced (seeded for less heat)
06 -
2 jalapeño peppers, finely diced
07 -
2 cloves garlic, minced
08 -
40 g unsalted butter
09 -
30 g plain flour
10 -
350 ml chicken broth
11 -
250 g full-fat sour cream
12 -
250 ml salsa verde
13 -
1 teaspoon ground cumin
14 -
0.25 teaspoon cayenne pepper
15 -
0.5 teaspoon fine sea salt
16 -
0.5 teaspoon freshly ground black pepper
17 -
0.5 teaspoon garlic powder
18 -
2 tablespoons fresh coriander, finely chopped
→ Assembly
19 -
8 large flour tortillas or corn tortillas (20 cm diameter)
20 -
10 g fresh coriander, chopped (for garnish)