lunch

Enchiladas Suizas with Shredded Chicken and Tomatillo Salsa

Name: Enchiladas Suizas with Shredded Chicken and Tomatillo Salsa
Ingredients: 124.5 g Chicken breast, raw; 50.2 g Corn tortillas (approx 3); 100.5 g Tomatillo-based salsa verde (prepared); 66.9 g Sweet potato, cooked and mashed; 70.2 g Crema Mexicana

Nutrition

599

kcal

Calories

Protein

Carbs

Fat

AI Insight

Insight not available for this recipe.

Ingredients(5)

Chicken breast, raw124.5 g

Corn tortillas (approx 3)50.2 g

Tomatillo-based salsa verde (prepared)100.5 g

Sweet potato, cooked and mashed66.9 g

Crema Mexicana70.2 g

Instructions

Preheat your oven to 375 deg F (190 deg C). Poach the chicken breast in salted water until cooked through, then shred finely using two forks. In a small bowl, toss the shredded chicken with a tablespoon of the salsa verde.

Warm the corn tortillas in a dry skillet over medium-high heat until pliable. Dip each tortilla briefly into a shallow dish of the remaining salsa verde to coat. Place a portion of the chicken and a spoonful of mashed sweet potato (for texture and sweetness) inside each tortilla, roll them tightly, and place them seam-side down in a small baking dish.

Pour the remaining salsa verde over the top and drizzle with the crema. Bake for 15-20 minutes until the edges of the tortillas are slightly crisp and the sauce is bubbling and fragrant. Serve immediately, garnished with fresh cilantro and a squeeze of lime juice for brightness.