Recipe by Diana71
"In this rich Mexican dish from Puebla, a small town about two hours southeast of Mexico City, shredded chicken is wrapped into warm tortillas and cooked in a sweet creamy sauce made with roasted tomatillos blended with Swiss cheese."
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fresh tomatillos, husks removed
serrano pepper, halved
1 (14.5 ounce) can
1 (12 ounce) jar
HERDEZ® Tomatilla Verde Mexican Cooking Sauce, divided
Swiss cheese, cut into 1-inch chunks
8 (6 inch)
corn tortillas, warmed
skinless, boneless chicken breast halves, cooked and shredded
avocado, peeled and sliced
shredded Mexican cheese blend
This was very good. I did grill the tomatillos about 8 minutes PER side but that may be due to my grill. My son said, "I love everything about this!" My husband said, "The fire roasted tomatillos and the different cheeses make it great!" This made about 12 enchiladas which filled the 8 x 12 pan.
I liked, but how do you keep avacados from turning black before serving?
My kids loved this dish. It wasn't too spicy and made great leftovers.
This was delicious. Have to say that I am not an avocado fan but loved the creaminess in this dish. Would be a great quick weeknight dinner with left over rotisserie chicken. We just loved it. Thanks for the recipe. I did add a little more cheese on top and used Oaxaca cheese instead of the Swiss. Just because I had it in the house.
Delicious! I'll make this one over and over again!
* Percent Daily Values are based on a 2,000 calorie diet.
HERDEZ(R) Enchiladas Suizas
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 190
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