This is my version of the traditional Swiss enchiladas. Fat-free and healthier but retaining that delicious touch of Mexican green sauce. Great for a family dinner! I promise you will love them.
Learn more about Beatrix Garza
Ingredients4 portions
Preparation
Boil chicken breast with onion and garlic. Remove and crumble. Reserve the broth.
In the same broth of the breast boils the strawberries tomatoes and pumpkins.
Blend tomatoes, pumpkins, garlic and onions with cilantro and chili peppers. Add the spices you like. Add the yogurt and blend to a creamy consistency.
Heat tortillas in the comal. Make rolls with tortillas and chicken.
Serve four rolls on each plate, add the cheese and dip with the sauce.
If you want you can bake them, but for greater practicality take the refractory to the microwave for a minute and ready to dine delicious!
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