Ingredients
4
4 servings
- •1 pound fresh tomatillos, husks removed
- •1 large slice of onion
- •4 green serrano chiles, or to taste
- •1 clove garlic
- •½ cup water
- •1 cup heavy cream
- •½ cup shredded Chihuahua cheese
- •1 teaspoon chicken bouillon granules, or to taste
- •1 tablespoon vegetable oil, or as needed
- •12 corn tortillas
- •1 cooked chicken breast, shredded
- •1 cup shredded Chihuahua cheese
Instructions
- Line a griddle or large frying pan with aluminum foil. Heat over medium-high heat. Add tomatillos, onion, chiles, and garlic. Grill until charred, 7 to 10 minutes, turning occasionally to cook evenly. Allow vegetables to cool slightly.
- Transfer grilled vegetables to a blender with water, cream and 1/2 cup Chihuahua cheese; blend until smooth. Season with chicken bouillon granules; add additional water to thin sauce, if necessary,
- Preheat the oven to 350 degrees F (175 degrees C).
- Heat a small drizzle of oil in a frying pan over medium-high heat. Fry tortillas in hot oil for a few seconds, one by one, until soft but not crispy. Add more oil as needed. Place cooked tortillas on a baking sheet lined with paper towels to absorb excess oil.
- Pour 1/3 the sauce into a 9x13-inch glass baking dish. Fill tortillas with equal amounts of shredded chicken, roll up, and arrange in a single layer over the sauce. Pour remaining sauce on top and cover with remaining 1 cup mild Cheddar cheese.
- Bake in the preheated oven until melted, about 25 minutes.
Nutritional Facts
Per 4 servings
- Calories: 655
- Carbohydrate: 50g
- Fat: 42g
- Fiber: 8g
- Protein: 23g
- Sugar: 7g
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