ENCHILADAS SUIZAS CON POLLO (Green Sauce with chicken)

Dificulty:

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INGREDIENTS

  • 4 green tomatillos (large)
  • 1 each chile serrano
  • 2 tsp Ahuacatlan Natural
  • 1/2 White spanish onion, roughly chopped
  • 1/2 cup cilantro, finely chopped
  • 1/2 cup chicken stock
  • 6 oz. low fat cream cheese
  • 2 tbs. chicken stock powder (Knorr style)
  • 1/2 cup Ahuacatlan Natural
  • 16 each corn tortillas
  • 2 each chicken breast, boiled and shredded
  • 12 slices of Mexican style Manchego cheese (can be substituted for Monster cheese)
  • Crema fresca or sour cream to serve
  • Red onion rings, thinly sliced to serve

Preparation time: 25 minutes

Cooking time: 15minutes

Total time: 35 minutes

Ideal for: 4 persons

PREPARATION

  • In a large pot, boil the tomatillos and the chile serrano.
  • In a sauté pan, add the 2 tsp. Ahuacatlan Natural and sauté the onion.
  • In a blender, add the onion (already sautéed), tomatillo and chile Serrano (already boiled), cilantro, and add chicken broth. When all these are well incorporated, add the cream cheese to thicken.
  • In a separate saucepan, add the sauce and simmer. Season with chicken stock powder (Knorr), salt and pepper to taste. Reserve.
  • In a medium saucepan, heat up 1/2 cup Ahuacatlan Natural and when hot, pass the tortillas through the oil to heat them up and soften them but not to fry them.
  • Form tacos with the tortillas, by filling them up with chicken and arrange them in a baking sheet or pyrex. Pour the tomatillo sauce over them and cover with the Manchego cheese.
  • Bake for 20 minutes at 375° F or until the cheese is fully melted.
  • To serve, place 4 enchiladas on each plate, add crema fresca and red onion rings on top.

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