Green Enchiladas

Andrea Osuna
One of the most appealing dishes this September is traditional Mexican food, rich in flavors and colors. The recipe for green enchiladas we present here is easy to make, quick, and very economical. Here you will learn how to make green enchiladas with chicken.
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Ingredients
5
Servings
  • 1/2 kilos chicken breast, or pork meat
  • 1/2 onions
  • 2 serrano chiles
  • 7 tomatillos
  • 1 clove garlic
  • 1 sprig fresh cilantro, disinfected
  • 1 romaine lettuce
  • 1 queso fresco
  • 16 tortillas
  • vegetable oil
  • 1 pinch salt
  • 1/4 cups sour cream
Preparation
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  • Cook the chicken with the onion and salt in boiling water. When cooked, let it cool a bit and shred it.
  • In a separate pot, boil the tomatoes and serrano peppers for 5 minutes in boiling water.
  • In the blender, blend the boiled tomatoes, serrano peppers, poblano peppers, garlic, cilantro, and season with salt.
  • Heat a little oil in a pan, and briefly fry the tortillas (which should be freshly made or reheated) on both sides. Fill them with the chicken (1 or 2 tablespoons will be enough) and roll them up. Arrange them on the plates where you will serve the enchiladas. Serve a little sauce over the enchiladas.
  • Finally, garnish with lettuce, crumbled or grated fresh cheese, onion, cilantro, and cream to taste.

Nutritional Information

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