Soft corn tortillas filled with shredded chicken, coated in a tangy tomatillo salsa verde, then finished with cream, fresh cheese, and onion. A great Mexican classic that is bright, comforting, and perfectly doable at home.
Ingredients
- 12 pieces soft corn tortillas
- 600 g chicken breasts
- 700 ml Mexican salsa verde
- 560 g drained canned tomatillos
- 2 pieces green jalapeño peppers
- 1 piece white onion
- 2 cloves garlic
- 1 bunch fresh cilantro
- 250 ml chicken broth
- 6 tbsp sunflower oil
- 120 g crème fraîche
- 120 g mild feta or crumbled salted fresh cheese
- 1 piece red onion
- to taste fine salt
- to taste ground black pepper
- 1 l water
Method
- Poach the chicken breasts in simmering water with salt, a little white onion, and pepper, until the meat is opaque, firm, and falls apart easily.
- Drain the chicken, keeping a little cooking liquid if the sauce needs thinning, then shred it with a fork while it is still warm.
- Prepare the salsa verde according to the quick method, or heat a good Mexican salsa verde with a little broth until it is hot, glossy, and coating.
- Heat the oil in a skillet and pass the tortillas through quickly, just enough to soften them without making them crispy; they must fold without breaking.
- Dip each warm tortilla in the hot salsa verde, fill it with shredded chicken, then roll it tightly and place it in a warm baking dish, seam side down.
- Generously coat the enchiladas with the remaining salsa verde, then reheat over low heat or in the oven until the sauce simmers slightly around the edges.
- Thinly slice the red onion, crumble the cheese, and thin the cream if it is too thick so it can be drizzled.
- Serve the enchiladas piping hot with cream, crumbled cheese, red onion, and cilantro leaves, for a fresh, creamy, and tangy contrast.
Nutrition
Per serving
- Energy
- 957.5 kcal
- Protein
- 53.61 g
- Carbohydrate
- 86.67 g
- Fat
- 49.26 g
- Fibre
- 12.85 g
- Calcium
- 64.74 mg
- Iron
- 1.5 mg
- Magnesium
- 35.53 mg
