of Swiss enchiladas They are made with corn tortillas filled with chicken, washed with green sauce and Manchego cheese au gratin.
- 11 green tomatoes
- 4 serrano peppers
- 1 clove of garlic
- 1/4 onion
- 100 g of cream cheese
- 1 cup of heavy cream
- 2 sprigs of coriander
- Oil, the required amount
- Salt and pepper to taste
Ingredients for enchiladas
- 18 corn tortillas
- 1 cooked and shredded chicken breast
- 12 slices of Manchego cheese
- Yogurt, to taste
- Chopped cilantro, to taste
For the sauce. Put a pot with the tomatoes, serrano peppers and water until they are covered, let them boil for 5 minutes.
Mix the tomatoes and chilli with the garlic, onion, cream cheese, yoghurt and coriander until you have a smooth sauce.
Put a pan with oil on the fire; when hot, add the sauce and let it simmer for a few minutes. Add salt and pepper to taste and let it boil for another 5 minutes.
For the enchiladas. Heat the oven to 220 degrees.
We put a pan with oil on the fire; when they are hot, lightly fry the tortillas without frying them and fill them with the chicken.
Place the enchiladas in an ovenproof dish and cover with plenty of sauce; place the slices of Manchego cheese on top and bake for 5 minutes or until the cheese melts.
Serve enchiladas topped with sour cream and chopped cilantro.