lunch

Enchiladas Suizas de Pollo con Salsa Verde

Name: Enchiladas Suizas de Pollo con Salsa Verde
Ingredients: 171.6 g Chicken breast, skinless, shredded; 1.9 units (approx 90g) Corn tortillas, small; 97.0 g Tomatillo salsa verde (homemade with onion, cilantro, serrano); 64.7 g Spinach, raw, wilted into sauce; 41.7 g Crumbled Cotija cheese

Nutrition

600

kcal

Calories

Protein

Carbs

Fat

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Ingredients(5)

Chicken breast, skinless, shredded171.6 g

Corn tortillas, small1.9 units (approx 90g)

Tomatillo salsa verde (homemade with onion, cilantro, serrano)97.0 g

Spinach, raw, wilted into sauce64.7 g

Crumbled Cotija cheese41.7 g

Instructions

Preheat your oven to 400 deg F (200 deg C).

Poach the chicken breast in salted water until cooked through, then shred finely using two forks.

In a small saucepan, simmer the tomatillo salsa verde and fold in the fresh spinach until just wilted; the sauce should be vibrant green and slightly thickened.

Briefly warm the corn tortillas in a dry skillet over medium-high heat until they are pliable and smell toasted.

Dip each tortilla into the green sauce to coat, then fill with the shredded chicken and roll tightly.

Place the rolls seam-side down in a small baking dish.

Pour the remaining salsa verde over the top, sprinkle with the crumbled Cotija, and bake for 10-12 minutes until the edges are bubbling and the cheese is softened.

Serve immediately, garnished with a handful of fresh cilantro and a squeeze of lime to brighten the acidity.