Name: Enchiladas in Green Sauce
Prep time: 30 min
Yield: 6
Cuisine: Mexicana
Ingredients: 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

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.

Energy

172.1

kcal

8.61%

Carbohydrate, by difference

4.7

1.57%

Protein

12.4

24.8%

Total lipid (fat)

11.8

18.15%

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100

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Enchiladas in Green Sauce

Ingredients

Preparation

Nutritional information

Presentation

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