Swiss Enchiladas with Cilantro and Cream

Name: Swiss Enchiladas with Cilantro and Cream
Ingredients: 4 large tomatoes (choose the largest you can find); 2 serrano peppers; 2 large garlic cloves; 1/2 bunch cilantro; enough corn tortillas; Pinch salt, to taste; 3 heaping tablespoons Mexican crema (or sour cream); 5 cooked chicken leg and thigh pieces, shredded; 1 1/2 cups milk (360 ml) or one can of table cream (media crema); 1 heaping tablespoon chicken bouillon granules; Shredded Manchego cheese, to taste; Wooden toothpicks

Recetas Fáciles @cook_16013389

México

Swiss Enchiladas with Cilantro and Cream

Recetas Fáciles @cook_16013389

Saved

Ingredients

4large tomatoes (choose the largest you can find)
2serrano peppers
2large garlic cloves
1/2 bunchcilantro
enough corn tortillas
Pinchsalt, to taste
3heaping tablespoons Mexican crema (or sour cream)
5cooked chicken leg and thigh pieces, shredded
1 1/2 cupsmilk (360 ml) or one can of table cream (media crema)
1heaping tablespoon chicken bouillon granules
Shredded Manchego cheese, to taste
Wooden toothpicks

Saved

Steps

1

Boil the tomatoes with the serrano peppers, then set aside.
2

Warm the tortillas until they are lightly toasted; this is essential since we won't be frying them.
3

Fill each tortilla with shredded chicken to make flautas, securing them with a wooden toothpick.
4

Place the flautas in a baking dish until you have the desired amount.
5

Blend the tomatoes, peppers, garlic, chicken bouillon, milk, crema, and cilantro until smooth.
6

Pour the blended sauce over the flautas in the baking dish.
7

Sprinkle shredded cheese on top and broil in the oven for 3 1/2 minutes, then serve.