My delicious, healthy easy to make chicken enchiladas is one of a kind. It is a light "quick" recipe, the chicken is moist and full of flavor, very Mexican but with a twist, my version.
For this recipe you will need;
Corn tortillas, sorry but flour tortillas to me doesn't count if you really want the taste of Mexico corn tortillas are the ones, always. a bunch of cilantro, one whole chile jalapeno with seeds, tomatillos (Mexican green tomatoes) about 9 or 10 of them, half onion, one clove of garlic, one cube of chicken broth and one roasted chicken breast ( please check my recipe "The Best Roasted Chicken Breast Ever" )
And it is going to look just like this green smooth sauce.
Lets roll them up and set them on a baking tray which I sprayed with a little of Pam Olive oil. I use aluminum foil to avoid a mess.
Cover the enchiladas with the tomatillo sauce and low fat Mexican crema.
Then again put some more of the Panela cheese or the cheese of your taste and take to a preheated 400 f. oven for 15 minutes.
I love have my enchiladas with avocado, mango, cucumber, cherries tomatoes salad and the salad dressing is nothing but a drizzle of lime, olive oil, sea salt and fresh ground pepper, deliciously fresh!
Buen provecho! Enjoy it!