Cook the chicken breast. Once it's cooked and cool, shred it.
Heat the oil and fry the corn tortillas.
Mix the shredded chicken with the cooked and chopped potato and carrot.
Make the green sauce with the cooked tomatillo, garlic, cilantro, and salt to taste.
Put it to heat in a small saucepan and let it simmer slowly for a few minutes to season well.
Make the enchiladas by placing the chicken with the vegetables in the center of the tortillas, adding a bit of green sauce, and rolling them up.
Put them on a plate (5 enchiladas per plate or if you prefer to put them all on a tray, it's your choice; I do it per plate so I can heat them in the microwave without adding extra fat to the preparation, and they heat up more easily).
Once you have the enchiladas in your chosen container, pour the sauce on top, then add liquid cream, crumbled cheese, chopped cilantro, and finally sliced onion in half-moons.
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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