Preparation of the salsa verde:
Preheat the oven to 180°C
Cut 2 green peppers, 2 onions, 2 green chilli peppers and garlic into large pieces. Place the vegetables on a baking tray, then sprinkle with oregano and olive oil. Mix so that the oregano and olive oil are divided equally over the vegetables. Roast the vegetables for 15 to 20 mins in the oven. Mix the vegetables to make a sauce, together with the cottage cheese, coarsely cut coriander, jalapenos, 4 tablespoons of olive oil and the juice of half a lime.
Preparation of the enchiladas:
Cut the chicken, the remaining green pepper and the aubergine into slices and fry in olive oil until the chicken is done. Sprinkle Poco Loco fajita spice mix on top, and mix with 6 spoonfuls of salsa verde.
Cover the base of an oven dish with salsa verde. Put a bit of sauce to one side of a tortilla, put some filling in the middle and roll the tortilla up. Repeat with the remaining tortillas and place them in the oven dish.
Coat the enchiladas with the rest of the sauce and sprinkle cheddar on top.
Bake in the oven for about 10 minutes at 180°C.
300g chicken fillet
3 green peppers
2 green chilli peppers
3 cloves of garlic
1 handful fresh coriander
1 tablespoon dried oregano
200g grated cheddar cheese
4 tablespoons cottage cheese
1 tablespoon Poco Loco green sliced jalapenos
1 packet Poco Loco fajita spice mix
8 Poco Loco corn tortillas