Mexican Green Enchiladas

Name: Mexican Green Enchiladas
Total time: 1800 s
Yield: 4 servings
Ingredients: 2 1/4 pounds tomatillos or green tomatoes; 5 serrano peppers; 1/2 medium onion; 1 clove garlic; 1 sprig cilantro; 1 chicken bouillon cube; salt to taste; pepper to taste; 1/2 tablespoon vegetable oil; 1/2 cup water (120 milliliters); salt to taste; 4 egg whites; 1 cup oats; 1 cooked and shredded chicken breast; 1 tablespoon sour cream; 3 1/2 ounces fresh cheese; 1/4 onion, sliced; 1 sprig cilantro

Valulu💗✨ @_DesiGamer

I saw the challenge of regional enchiladas and thought we have to be the first, so I made the enchiladas from my new country, Mexico, but I am from South Korea.

Valulu💗✨ @_DesiGamer

I saw the challenge of regional enchiladas and thought we have to be the first, so I made the enchiladas from my new country, Mexico, but I am from South Korea.

Saved

Ingredients

30 minutes

4 servings

For the sauce
2 1/4 poundstomatillos or green tomatoes
5serrano peppers
1/2medium onion
1 clovegarlic
1 sprigcilantro
1chicken bouillon cube
salt to taste
pepper to taste
1/2 tablespoonvegetable oil
For the enchilada tortillas
1/2 cupwater (120 milliliters)
salt to taste
4egg whites
1 cupoats
For filling and serving the green enchiladas
1cooked and shredded chicken breast
1 tablespoonsour cream
3 1/2 ouncesfresh cheese
1/4onion, sliced
1 sprigcilantro

Saved

Steps

30 minutes

1

To start with the green enchiladas, first prepare the sauce. Cook the tomatillos and peppers in enough water and leave them on the heat until they boil and change color.
2

Transfer the boiled tomatillos and peppers to a blender, add the piece of onion, garlic clove, cilantro sprig, and chicken bouillon.
Tip: You can use the chicken broth left over from cooking the chicken or use a bouillon cube.
3

In a pot, add the tablespoon of oil and pour in the blended sauce, season with salt and pepper. Let it boil and set aside.
4

To make the oat tortillas, use a food processor or blender. Pulverize the cup of oats. If you prefer, you can also substitute oat tortillas with corn tortillas, it's a matter of taste.
5

When it has a flour-like consistency, add the spinach, egg whites, water, and salt. Blend until you get a mixture similar to pancake batter.
6

In a pan with a little oil, pour 70 to 80 milliliters of the mixture, and let it cook on both sides. Repeat until you finish the mixture; you should get about 12 tortillas.
7

Now proceed to assemble the green enchiladas with cream, take one of the oat tortillas and fill it with shredded chicken.
8

Pour some of the green enchilada sauce you prepared until the tortilla is completely covered. Add a touch of cream, cheese, onion, and fresh cilantro, and that's it! Your Mexican green enchiladas are ready. Enjoy!