Meat
Green Enchiladas
Tortillas stuffed with chicken bathed in green sauce with cream and cheese.
Gluten-free
Ingredients
- 500 g of tomatillo (green tomato)
- 2 serrano chiles
- 1/4 white onion
- 1 garlic clove
- 1 bunch of cilantro
- 400 g of cooked and shredded chicken
- 12 corn tortillas
- 150 g of cream
- 150 g of crumbled fresh cheese
- 1 teaspoon of salt
- Onion rings to serve
Step-by-step
Using a different robot? Switch it here:
- Put the tomatillos, chiles, onion and garlic in the mixing bowl with 200 g of water. Program 10 min/100°C/speed 1.
- Add the cilantro and the salt. Blend 1 min/speed 7 until you get a smooth sauce.
- Program the sauce 8 min/100°C/speed 1 so it thickens. Keep warm.
- Lightly heat the tortillas and stuff them with the shredded chicken; roll them up.
- Place the enchiladas on a plate and bathe them with the hot green sauce.
- Decorate with cream, fresh cheese and onion rings.
- Serve right away so the tortilla does not soften too much.
Tips
- To soften the sauce, add a little more cream when serving.
- Pass the tortillas through hot oil for a few seconds so they do not break.
Guide: Thermomix without Cookidoo
Learn how to use your Thermomix without paying subscription
View guide
