ENCHILADAS VERDES ● RECETAS CON ATAJO ● Green Enchiladas ● Recipes with Shortcut ● Chef Yolo

Ingredients WITH Shortcut: 8 Pcs. of boiled Green Tomatillos 1 Pc. of Poblano Pepper without seeds or veins 2 Pcs. of boiled Serrano Peppers Cilantro/Coriander 1 Cup frozen Spinach ½ Cup of Cream 1 Tbsp. concentrated Chicken Stock 1 Pc. roasted Garlic Clove ¼ Pc. roasted Onion Salt and Pepper 1 Bag of frozen Chicken Tacos 2 Cups grated Cheddar Cheese Ingredients WITHOUT Shortcut: Change frozen Chicken Tacos for: Frying Oil 12 Corn Tortillas 1 Pc. of shredded Chicken Breast Directions WITH Shortcut: In a saucepan with enough water boil the tomatoes along with the chili peppers. In a blender, grind tomatoes, chili peppers, onion, garlic, cilantro, spinach and concentrated chicken stock. Rectify seasoning with salt and pepper to taste. In an ovenproof-dish place the frozen chicken tacos, bathe with the green sauce perfectly and cover with the grated Cheddar cheese. Bake at 350ºF for 30 to 35 minutes, let stand before serving, and accompany with a little sour cream. Directions WITHOUT Shortcut: If you don´t want to do the shortcut, that is, the short path, slightly fry the corn tortillas, remove the excess oil with kitchen paper and set aside. Fill the tortillas with the shredded chicken and roll them up. Place the tacos in an ovenproof-dish and then bathe with the sauce and cheese. Bake at 350ºF for 30 to 35 minutes.