Boil the chicken breast. Once cooked and cooled, shred it.
Heat the oil and briefly 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. Heat it in a small pot 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 folding them like tacos. Place them on a plate (5 enchiladas per plate, or if you prefer to put them all on a tray, that's your choice; I do it by plate so I can heat them in the microwave without adding more 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.
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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