Beatrix Garza

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Beatrix Garza

Light Swiss Enchiladas

Name: Light Swiss Enchiladas
Prep time: 50 min
Cook time: 50 min
Yield: 4
Cuisine: Mexicana
Ingredients: 1 chicken breast; 16 tortillas; 1 kilo tomato, strawberry; 1/4 onions; 2 cups natural yogurt; 1 clove garlic; 1 bunch fresh coriander; 250 grams asadero cheese; 4 pumpkins; 2 serrano peppers

20 mins

30 mins

Low

4.666667

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Beatrix Garza

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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.

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Ingredients

4 portions

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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!

PRESENTATION

Accompany with a fresh salad of lettuce and tomato.

TIPS

To add a touch of freshness to the dish, do not boil the cilantro or the chile. You can make the rolls and put them all in a refractory, and until the moment you serve them, add the cheese and sauce and bring to the oven.