Go Back
Print
Recipe Image
Nutrition Label
–
+
servings
Smaller
Normal
Larger
Enchiladas Suizas | Chicken Enchiladas In Creamy Tomatillo Sauce
Prep Time:
15
minutes
minutes
Cook Time:
25
minutes
minutes
Total Time:
40
minutes
minutes
Servings:
12
servings
Calories:
296
kcal
Author:
AshleyThompson
Calories:
296
kcal
|
Carbohydrates:
19
g
|
Protein:
17
g
|
Fat:
17
g
|
Fiber:
2
g
|
Sugar:
3
g
Ingredients
1
cup
onion
2
tbsp
olive oil
2
tbsp
garlic
2
cups
bell peppers
1
pound
chicken breast
1
tsp
salt
1/2
tsp
pepper
1
tsp
cumin
2
cups
oaxaca cheese
1/2
cup
Mexican crema
1
cup
chicken broth
1
cup
salsa verde
12
corn tortillas
Instructions
Preheat the oven to 350 degrees Fahrenheit.
In a skillet, heat the olive oil over medium heat. Add the onions, garlic, and bell peppers, and sauté until they are soft and tender.
Add the shredded chicken to the skillet and season with salt and pepper. Stir until the chicken is coated in the vegetables and heated through.
Remove the skillet from the heat and let it cool for a few minutes.
Toast the tortillas in a skillet until they are soft and pliable.
Spoon the chicken and vegetable mixture onto the center of each tortilla and sprinkle with cheese.
Roll up the tortillas and place them seam-side down in a baking dish.
In a bowl, mix the Mexican crema, chicken broth, salsa verde, cumin, salt, and pepper until well combined.
Pour the sauce over the enchiladas and sprinkle with additional cheese.
Bake the enchiladas in the preheated oven for 20-25 minutes or until the cheese is melted and the sauce is bubbly.
Remove the enchiladas from the oven and let them cool for a few minutes before serving.