Creamy green chicken enchiladas
Cooking Con Claudia · ♥ 3K likes · 59.2K views · 5 min video
Read about cutlet (paillard) in the BrightCulinary Book
Timestamp
Ingredients
Method
Techniques
- 16–20 whole tortillas
- 15 whole boiled tomatillos
- 2 whole serrano peppers
- 1 whole roasted chile poblano
- 8 oz cream cheese
- 1 media crema
- 1 cup crema mexicana
- 2 tsp salt
- 1 tsp black pepper
- ¼ tsp oregano
- 2 lb thinly sliced chicken breast
- oil
- salt
- black pepper
Drizzle the chicken with a little oil and season both sides with salt and black pepper.
Heat a griddle over medium-high heat and cook the chicken 2 minutes per side or until fully cooked, in batches.
- oil
Clean the griddle, lower to medium-low, heat a little oil and soften each tortilla until it blisters, flipping once.
Softening the tortillas
- cheese
Fill each tortilla with chicken and cheese, roll, and keep covered.
Rolling the enchiladas
- 3 cloves garlic cloves
- onion
- cilantro
- ½ cup queso Oaxaca
- ground cumin
Blend the boiled tomatillos, serranos, roasted poblano, cream cheese, garlic, onion, cilantro, queso Oaxaca, media crema, crema mexicana, salt, black pepper, cumin and oregano until smooth.
Heat a pan over medium heat, add half the sauce, taste for salt and bring to a simmer.
- queso Oaxaca
Arrange the enchiladas in the pan, cover with the rest of the sauce, top with queso Oaxaca, cover and cook a few minutes until the cheese melts.