Lunch · Mexican · 15 min
Enchiladas Suizas with Shredded Chicken and Tangy Tomatillo Salsa
- Calories
- 584
- Protein
- 38g
- Carbs
- 71g
- Fat
- 19g
Ingredients
- 120 g Chicken breast, raw
- 144.9 g Corn tortillas
- 181.1 g Tomatillo salsa
- 16.6 g Queso fresco
- 12.1 g Coriander (cilantro) leaves, raw
Method
- 01Preheat your oven to 375 deg F (190 deg C).
- 02Poach the chicken breast in water with a pinch of salt until cooked through, about 12-15 minutes. Shred the meat finely while warm.
- 03Briefly soften the corn tortillas in a dry pan over medium heat for 30 seconds per side until pliable.
- 04Dip each tortilla into the tomatillo salsa to coat, then fill with 30g of shredded chicken. Roll tightly and place seam-side down in a baking dish.
- 05Pour the remaining salsa over the rolled tortillas and top with the crumbled queso fresco.
- 06Bake for 15-20 minutes, or until the salsa is bubbling and the cheese is slightly golden and softened.
- 07Remove from the oven and garnish generously with fresh cilantro leaves. Serve hot directly from the baking dish.
Cook it with the whole plan around it
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