Enchiladas in Green Sauce
Deborah Dana
A delicious breakfast or main dish, corn tortillas filled with chicken and drenched in green sauce, cream, and cheese.
Reviewed by Editorial Team of Kiwilimón
4.5
|
14 comentarios
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Ingredients
6
Servings
  • 12 corn tortillas
  • 150 grams Chihuahua cheese
  • 1 cup fresh cream
  • 1/4 kilos tomatillo
  • 2 tablespoons fresh cilantro, chopped
  • 3 serrano chiles
  • 1 tablespoon butter
  • 1 cup chicken, shredded and cooked
  • 1/2 onions, chopped
  • 1 clove garlic
Preparation
30 mins
0 mins
Low
  • Preheat the oven to 250°C.
  • Boil the tomatoes in water with the chiles for 10 minutes and remove from heat.
  • Blend the tomatoes with 1 cup of the water they were cooked in, the garlic, onion, and cilantro in a blender.
  • Fry the sauce in a pan with a tablespoon of oil.
  • In a large greased baking dish with butter, arrange the tortillas filled with chicken and closed in the shape of a taco with a wooden toothpick to keep them from opening.
  • Cover the tortillas with the tomato sauce and sprinkle the grated cheese on top.
  • Cook the enchiladas in the oven for about 15 minutes or until the cheese is 100% melted and golden.

Nutritional Information

* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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