Enchiladas are a popular Mexican dish made with chicken, fried tortillas and stuffed with sauce. On this occasion we prepare green enchiladas, served with fresh cheese and onions. We dare you to try them!
Learn more about Lorenza Ávila
Ingredients4 portions
Preparation
Cook for about 40 minutes the chicken breast in the water with the cilantro, the onion, the garlic and the salt until it gets well cooked. Cool and shred.
For the green sauce, heat a pot over medium heat with the water, cook the tomatoes together with the chile, the white onion, the garlic and ½ cup of cilantro until the tomatoes change their color. Strain and blend with the rest of the cilantro, the salt and the whole black pepper until you get a smooth sauce.
Heat a pot over medium heat with a tablespoon of oil and fry the sauce until it reduces and thickens slightly, adjust seasoning and reserve.
Heat a skillet over medium heat with the rest of the oil and fry the tortillas lightly, remove and place on absorbent paper to reduce the excess fat.
Fill the tortillas with the shredded chicken, fold and place them on a plate, bathe with the green sauce and serve with cheese, cream, onion rings and cilantro. Enjoy
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