Enchiladas Suizas de Pollo (Creamy Chicken Enchiladas)
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Ingredients
- 8 corn tortillas
- 300 g cooked chicken breast, shredded
- 300 g tinned tomatillos
- 150 ml soured cream
- 1 onion
- 2 garlic cloves
- 120 g mature cheddar, grated
Nutrition (per serving)
- Calories
- 489 kcal
- Protein
- 36.5 g
- Carbohydrate
- 30.7 g
- of which sugars
- 6.2 g
- Fat
- 22.6 g
- of which saturates
- 12.1 g
- Fibre
- 5.7 g
- Salt
- 1.26 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Blend the tinned tomatillos with the onion and garlic cloves, then simmer in a pan for 8 minutes.
- 2
Stir in half the soured cream to make a creamy sauce.
- 3
Warm the corn tortillas and dip each in the sauce to soften.
- 4
Fill each tortilla with the shredded chicken breast, roll up and place in an ovenproof dish.
- 5
Spoon over the remaining sauce, scatter with the mature cheddar and bake at 200C (180C fan, gas 6) for 15 minutes.
- 6
Finish with the remaining soured cream drizzled over before serving.
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