Description
A delicious Mexican dish featuring tender chicken wrapped in corn tortillas, topped with a creamy green sauce and melted cheese.
Ingredients
Scale
- 2 cups cooked shredded chicken
- 12 corn tortillas
- 2 cups green tomatillo sauce
- 1 cup heavy cream
- 1 cup shredded Swiss cheese
- 1/2 cup crumbled queso fresco
- 1/4 cup chopped cilantro
- 1/2 onion, diced
- 2 cloves garlic, minced
- 1 tbsp vegetable oil
- Salt and pepper to taste
Instructions
- Preheat oven to 350°F (175°C).
- Heat oil in a pan and sauté onion and garlic until soft.
- Add shredded chicken and cook for 2 minutes. Season with salt and pepper.
- Warm tortillas briefly to make them pliable.
- Fill each tortilla with chicken mixture and roll tightly.
- Place rolled tortillas seam-side down in a baking dish.
- Mix green tomatillo sauce with heavy cream and pour over enchiladas.
- Top with Swiss cheese and queso fresco.
- Bake for 20 minutes or until cheese is bubbly and golden.
- Garnish with chopped cilantro before serving.
Notes
- For extra flavor, roast the tomatillos before blending them into the sauce.
- You can substitute chicken with beans for a vegetarian version.
- Serve with Mexican rice and refried beans.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 2 enchiladas
- Calories: 420
- Sugar: 4g
- Sodium: 680mg
- Fat: 22g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 5g
- Protein: 24g
- Cholesterol: 85mg
