Enchiladas using a Peruvian-inspired yellow chili and cilantro green sauce.
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Preheat your oven to 375°F (190°C) and lightly grease a 9x13 inch baking dish.
In a blender, combine the cilantro, aji amarillo paste, mayonnaise, garlic, lime juice, and huacatay paste. Blend until a smooth, vibrant green sauce forms.
In a large bowl, mix the shredded chicken with the diced red onion and 1/2 cup of the prepared green sauce to moisten the filling.
Lightly heat the corn tortillas in a skillet with a tiny bit of oil or in the microwave to make them pliable so they don't crack.
Dip each tortilla into the remaining green sauce, then fill with the chicken mixture and a sprinkle of queso fresco.
Roll the tortillas tightly and place them seam-side down in the prepared baking dish.
Pour the remaining green sauce over the top of the rolled enchiladas and cover with the shredded Monterey Jack cheese.
Bake for 20-25 minutes until the cheese is bubbly and slightly golden, then garnish with extra cilantro before serving.
