Swiss-Oaxacan Green Enchiladas 🤔😅

Name: Swiss-Oaxacan Green Enchiladas 🤔😅
Total time: 3600 s
Yield: 2 people
Ingredients: 6 tortillas; 1/2 chicken breast; 1/8 onion; a few sprigs of cilantro; 1 garlic clove; salt to taste; enough water to boil; 8 tomatillos; 1/8 onion; 1 jalapeño pepper (or more if you want it spicier); 1 garlic clove; 8 sprigs cilantro; 3 1/2 oz cream cheese (about 100 grams); 1 teaspoon salt; 1 teaspoon chicken bouillon powder; 7 oz Oaxaca cheese (about 200 grams, traditionally served with Manchego cheese); sour cream to taste; julienned onion to taste (optional)

poramoralhambre @poramoralhambre

Mexico, Ciudad de México, México

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!

poramoralhambre @poramoralhambre

Mexico, Ciudad de México, México

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Ingredients

1 hour

2 people

For the enchiladas
6tortillas
1/2chicken breast
1/8onion
a fewsprigs of cilantro
1garlic clove
salt to taste
enough water to boil
For the sauce
8tomatillos
1/8onion
1jalapeño pepper (or more if you want it spicier)
1garlic clove
8 sprigscilantro
3 1/2 ozcream cheese (about 100 grams)
1 teaspoonsalt
1 teaspoonchicken bouillon powder
For baking and serving
7 ozOaxaca cheese (about 200 grams, traditionally served with Manchego cheese)
sour cream to taste
julienned onion to taste (optional)

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Steps

1 hour

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.