Enchiladas verdes - delicious. magazine

Ingredients

• 6 skinless and boneless free-range chicken thighs
• 400g tin pinto beans (or use black beans if you prefer)
• 200g mature cheddar, grated
• 6 large tortilla wraps
• Small bunch coriander, leaves picked, to serve
• 1 small red onion, thinly sliced, soaked in cold water, to serve
• 1 red chilli, thinly sliced, to serve
• 1 green chilli, thinly sliced, to serve
• 100g queso fresco cheese or feta, crumbled, to serve and cut in half if large
• For the tomatillo salsa
• 790g tin tomatillos
• 50g coriander, leaves and stalks roughly chopped
• ½ white onion, roughly chopped
• 1-2 fresh jalapeño chilli, halved, seeds removed
• 2 large garlic cloves, peeled
• Grated zest and juice 2 limes