Lunch · Mexican · 20 min
Enchiladas Suizas with Shredded Chicken and Tomatillo Salsa
- Calories
- 624
- Protein
- 35g
- Carbs
- 54g
- Fat
- 27g
Ingredients
- 120.2 g chicken breast
- 66.9 g sweet potato
- 3 each corn tortillas
- 100.5 g tomatillo salsa verde
- 123.5 g crema mexicana
- 2 sprig cilantro
- 1 tsp lime juice
Method
- 011. Preheat oven to 375°F (190°C).
- 022. Poach chicken breast in gently simmering water until fully cooked and internal temperature reaches 165°F (74°C), about 12-15 minutes. Shred finely using two forks.
- 033. In a bowl, toss shredded chicken with 1 tablespoon of salsa verde and mashed sweet potato.
- 044. Warm corn tortillas in a dry skillet over medium-high heat until pliable. Dip each tortilla briefly into salsa verde to coat.
- 055. Divide chicken and sweet potato mixture evenly among tortillas, roll tightly, and place seam-side down in a baking dish.
- 066. Pour remaining salsa verde over top and drizzle with crema mexicana. Bake for 15-20 minutes until bubbling.
- 077. Garnish with chopped cilantro and fresh lime juice before serving.
Cook it with the whole plan around it
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