1 chicken breast cooked and shredded
• 1/4 bar of cream cheese
• 1 tsp Salt pepper, paprika, and cumin to taste
• 1 tsp Pepper
• 1 tsp Cumin
• 1 tsp Paprika
• 1/4 cup of chicken stock
For the Salsa Verde
• 8-10 tomatillos
• 1/4 white onion
• 1/4 bunch cilantro
• 2 cloves of garlic
• 1 can table cream 7.6 ounce can
\• 1/4 cup of chicken stock
• 1 jalapeno pepper optional
• salt and pepper to taste
For the Enchiladas
• 12 Corn Tortillas
• 1 Cup Grated Mozzarella Cheese
• Cilantro and Onion chopped
Instructions:
For the Filling
• Heat the shredded chicken on a frying pan and season with salt, pepper, cumin and paprika to taste
• Add the cream cheese and cook until completely combined with chicken
• Add 1/4 cup of chicken stock let cook for 5 additional minutes. Remove from heat and set aside.
For the Salsa Verde
• Boil the tomatillos, garlic, onion and jalapeno for 5-7 minutes. Then blend in a blender with the cilantro, the table cream, and 1/4 cup of chicken stock.
• Once blended, pour into a hot frying pan with a little bit of olive oil and let cook for 3-5 minutes.
• Add salt and pepper to taste.
For the Enchiladas
• Heat the tortillas either in the microwave or on the stove top.
• Coat each tortilla in the salsa verde.
• Fill each tortilla with the chicken filling and roll.
• Place the rolled tortillas in a baking dish and cover with the remaining salsa verde, and the mozzarella cheese.
• Bake at 400 degrees Fahrenheit for 15-20 minutes, or until the cheese is melted.
• Top with cilantro and onion if desired.
Nutrition Information:
YIELD: 4 servings | SERVING SIZE: 1
