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Enchiladas Pollo Verdes

30 mins
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This is a different version of the common chicken enchiladas as they are stuffed with vegetables and chicken.


6 portions
  • 500 grams chicken breast
  • 1 potato, cooked and chopped
  • potatoes, cooked and chopped
  • 500 grams green tomato, cooked
  • 1 fist fresh coriander
  • 1 clove garlic
  • 30 corn tortillas
  • 100 milliliters oil, to fry
  • 500 grams fresh cheese
  • 1 onion, sliced
  • 250 milliliters whipping cream


Put the chicken breast to cook. When it is cooked, and cold, to break it.
Heat the oil and pass through the corn tortillas.
Stir the shredded chicken with the potato and the chopped and cooked carrot.
Make the green sauce with the cooked tomatillo, garlic, cilantro and salt to taste. Put it to heat in a cacerolita and let it boil slowly for a few minutes to be seasoned well.
Make the enchiladas putting the chicken with the vegetables in the center of the tortillas, add a little green sauce and make them taco. Put them on a plate (5 enchiladas per plate or if you want to put them all in a tray is your decision I do it by dish so I heat them in the microwave to not put more fat on the preparation and heat more easily).
Since you have the enchiladas in the container of your choice you put the sauce on top. then liquid cream, crumbled cheese, chopped cilantro and finally onion cut in half moon.


In order for the chicken to taste better, I recommend that you add seasonings to your liking at the time of cooking. And to cook it I recommend that if you know how to use a pressure cooker it is better for health and also that you also save time and gas.

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