Lunch · Mexican · 20 min
Enchiladas Suizas de Pollo con Salsa Verde
- Calories
- 608
- Protein
- 57g
- Carbs
- 32g
- Fat
- 27g
Ingredients
- 171.6 g chicken breast
- 1.0378 each corn tortillas
- 97 g tomatillo salsa verde
- 64.7 g spinach
- 70.7 g cotija cheese
- 0.25 tsp salt
- 2 sprig cilantro
- 0.5 each lime
Method
- 011. Preheat oven to 400°F (200°C).
- 022. Poach chicken breast in lightly salted water over medium-low heat for 12-15 minutes until it reaches an internal temperature of 165°F (74°C) and is fully cooked through. Remove and shred finely with two forks.
- 033. In a small saucepan, simmer the tomatillo salsa verde over low heat. Add spinach and stir until wilted into the sauce.
- 044. Warm corn tortillas in a dry skillet over medium-high heat until pliable.
- 055. Dip each tortilla into the salsa verde, fill with shredded chicken, and roll tightly. Place seam-side down in a baking dish.
- 066. Pour remaining salsa verde over top, sprinkle with crumbled Cotija cheese, and bake for 10-12 minutes until sauce bubbles and cheese softens.
- 077. Garnish with chopped fresh cilantro and lime wedges before serving.
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