Скачать или смотреть Creamy Green Enchiladas aka Enchiladas Suizas

Recipe for 22 enchiladas

1. Boil chicken
-3 chicken breasts
-1/4 onion
-2 garlic cloves
-1 tablespoon salt
-1 tablespoon chicken buillon

Once the chicken is fully cooked & soft (about 45 minutes) Shred the chicken and set aside.

2. Boil:
-10 Tomatillos
-2 Serrano peppers (if you don't want it to come out spicy, omit or use jalapeño peppers)
-2 cloves of garlic
-1 small piece of onion

Boil until the tomatillos change color before they burst so that the sauce does not become bitter. Strain water and set aside.

3. Roast 1 large poblano peppers or 2 small ones. Sweat in a bag for 10 minutes then peel, deseed & devein chiles. Set aside.

4. Blend what we boiled with
-Roasted poblano chili
-1 bunch of cilantro
-1/2 cup sour cream
-4oz cream cheese
-1 cup of chicken broth
-1/2 tablespoon salt
-1/2 tablespoon of chicken

5. Heat a frying pan with a little bit of oil, once hot add green sauce. Let it simmer and add a pinch of cumin. Mix and the sauce is ready.

6. Heat up a pan with oil and fry corn tortillas 10 seconds on each side and set aside.

7. Add green sauce to the bottom of an oven-safe container.

8. Start assembling the enchiladas with enchiladas with chicken, green sauce and Muenster cheese (you can also use mozzarella cheese, Chihuahua cheese, Oaxaca, etc.)

9. Bathe the enchiladas with green sauce and add Muenster cheese on top of the enchiladas.

10. Bake at 350F or until the cheese melts

I served them with sour cream, cotija cheese and pickled onions😋

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