Enchiladas verdes suizas-oaxaqueñas 🤔😅 
Swiss-Oaxacan Green Enchiladas 🤔😅
This is one of my favorite breakfasts. It competes closely with chilaquiles 😂, let's say they're distant cousins. I usually order it when I go out for breakfast, but I had never made it at home. I discovered it's a very simple pleasure to make but one that is greatly enjoyed. And if you start the day like this, nothing can go wrong! In this case, since I was really craving it and didn't have Manchego cheese, I used Oaxaca cheese, hence the name of this recipe 😅 suggested by Bibi!
Swiss-Oaxacan Green Enchiladas 🤔😅
This is one of my favorite breakfasts. It competes closely with chilaquiles 😂, let's say they're distant cousins. I usually order it when I go out for breakfast, but I had never made it at home. I discovered it's a very simple pleasure to make but one that is greatly enjoyed. And if you start the day like this, nothing can go wrong! In this case, since I was really craving it and didn't have Manchego cheese, I used Oaxaca cheese, hence the name of this recipe 😅 suggested by Bibi!
Cooking Instructions
- 1
Boil the chicken with a little salt, onion, and cilantro until fully cooked. Then shred using two forks.
- 2
Boil the tomatillos with the onion, garlic, and chili. Once boiled and the tomatillos turn a paler color, remove and strain. Add the cilantro, salt, bouillon, and cream cheese, and blend well.
- 3
Cook for a few minutes. Then heat the tortillas on the comal and fill with the shredded chicken. You can also fry them in a little oil, which is more traditional.
- 4
Roll them up and place them in an oven-safe dish. Pour the sauce over and top with cheese. Generally, Manchego cheese is used, but since I didn't have any, I used Oaxaca cheese.
- 5
Bake in a moderate to high oven until the cheese melts.
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