Simon Rimmer served up a tasty chicken enchiladas on Sunday Brunch.
The ingredients for the sauce are: 2 chopped cloves garlic, 1 diced onion, 3 green chillies, 2 x 400g drained tins of green tomatillos, and 1tsp sugar.
For the filling: 300g cooked, shredded chicken, 100g tinned sweetcorn, 4 chopped spring onions, 1 finely sliced red pepper, 1tbsp smoked paprika, 1tsp cumin and 70g melted butter.
For the topping: 100g mozzarella, 100g strong cheddar and 100g gruyere and 75ml cream.
To finish: sour cream and pickled jalapeno slices.
See more Sunday Brunch recipes in the new book titled: The Sunday Brunch Cookbook: 100 of Our Super Tasty, Really Easy, Best-ever Recipes available from Amazon now.