🔴Las Enchiladas Suizas Más Cremosas Que Probarás En Tu Vida! Receta original 💥

heavy cream

🥗Healthier: Greek yogurt

💰Cheaper: milk + cornstarch

Greek yogurt reduces calories while maintaining creaminess

cheese

🥗Healthier: nutritional yeast

💰Cheaper: processed cheese

Nutritional yeast is a dairy-free alternative with a cheesy flavor.

green salsa

🥗Healthier: homemade tomatillo sauce

💰Cheaper: canned green salsa

Homemade sauce can be fresher and tailored to taste.

cooked chicken

🥗Healthier: tofu

💰Cheaper: shredded rotisserie chicken

Tofu is a plant-based protein alternative.

In a pot over medium heat, cook 8800 g of chicken breast in 3 liters of boiling water with a carrot, a sprig of celery, a quarter of an onion, and a clove of garlic for 40-50 minutes.

After 20 minutes, remove foam from the chicken and continue cooking for another 30 minutes.

In a saucepan, cook 2 jalapeño chiles and 3 serrano chiles in 4 cups of boiling water for 8 minutes.

After cooking the chiles, turn off the heat and add 10-12 green tomatillos for 3 minutes.

Remove the chicken from the pot and let it cool, saving the broth for later use.

Roast a poblano chile for 2-3 minutes on each side, then place it in a plastic bag to sweat and peel.

In a blender, combine the tomatillos, chiles, poblano chile, 10 sprigs of cilantro, a piece of onion, 2 cloves of garlic, 1/4 teaspoon powdered chicken seasoning, 225 g half cream, and 250 ml water. Blend for 2-3 minutes.

In a frying pan over medium heat, add oil and fry 2 pieces of white onion until browned, then remove them and add the green sauce to the pan, cooking for 5 minutes.

In another frying pan, heat enough oil to fry tortillas for 15 seconds on each side.

Fill the fried tortillas with shredded chicken and place them in the pan with a little green sauce.

Top the enchiladas with Manchego cheese and cover, cooking on low heat for 5-8 minutes until cheese is melted.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens