Green Chicken Enchiladas
Irresistible green enchiladas filled with juicy chicken, bathed in tomatillo sauce, and topped with queso fresco. A comforting classic.
Free in the app40 min2 servingsMediumMexican
547kcal / serving
32.7 gprotein
51.2 gcarbs
23 gfat
Ingredients
- 1½ cup Cooking Salsa Verde
- 200 grams Cooked, shredded chicken breast
- 8 pieces Corn tortillas
- 1 tablespoons Vegetable oil
- 50 grams Crumbled queso fresco
- 2 tablespoons Crema mexicana
- Salt, to taste
Directions
- Heat the salsa verde in a skillet over medium-high heat. Reduce for 2 minutes to concentrate the flavor.
- Fry the tortillas in hot oil for 5 seconds — they should be flexible, not crispy.
- Fill with shredded chicken and roll gently, pressing so they don't open.
- Bathe the enchiladas with the hot sauce and finish with queso fresco and crema.
- Serve immediately — the enchiladas will soften if left in the sauce for too long.
In the app this step-by-step adapts to your level (beginner, intermediate or advanced) and the chef answers your questions while you cook.
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