Swiss Enchiladas with Chicken
Deborah Dana
Chicken enchiladas in corn tortillas covered with a green sauce and gratinated with cheese.
Reviewed by Editorial Team of Kiwilimón
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Ingredients
4
Servings
  • 1 kilo tomatillo, of strawberry
  • 1 onion
  • 4 chicken bouillon cube
  • 1/2 liters cow's milk
  • bunches fresh cilantro
  • 30 corn tortillas, thin
  • 2 chicken breasts, cooked and shredded
  • 10 slices Manchego cheese, Chihuahua-style
  • refried beans
Preparation
40 mins
0 mins
Low
  • In a pot, cook the tomatillo but be careful because once the water boils, you need to turn it off so they don't become bitter.
  • Sauté the onion in a pan with oil until translucent. Remove the onion, and blend it with cilantro and tomatillo in a blender.
  • In the same pan used for the onion, pour everything from the blender and add the milk until it becomes a thick sauce.
  • Wrap the chicken in strips with the tortillas (you can fry them in oil first) and form a taco. Place them in a greased baking dish.
  • Repeat the previous step with the remaining tortillas, dip them in the green sauce, and place slices of manchego cheese on top.
  • Put them in the oven at 180 degrees for 15 minutes to gratin and heat.

Nutritional Information

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