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.

Allrecipes Member

Recipe Summary test

prep:
20 mins
cook:
30 mins
total:
50 mins
Servings:
8
Yield:
8 servings
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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat an outdoor grill for medium-high heat and lightly oil the grate. Roast halved tomatillos and halved serrano pepper on grill, turning to brown on all sides, about 8 minutes.

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  • Preheat oven to 375 degrees F (190 degrees C).

  • Reserve 2 ounces of the tomatillo verde cooking sauce for serving. Place roasted tomatillos, serrano pepper, onion, garlic, salt, chicken broth and 10 ounces verde cooking sauce into blender. Blend for 15 seconds. Add chunks of Swiss cheese. Blend again. (If the sauce tastes too spicy, add 1 tablespoon of sour cream.) Pour 1/4 cup of enchilada sauce into a 9x13-inch baking dish to coat the bottom.

  • Divide chicken among the tortillas, and roll them up. Arrange in baking dish, seam side down. Pour enchilada sauce over rolled tortillas. Lay Swiss cheese slices on top of sauce and top with avocado slices. Sprinkle the casserole with shredded cheese.

  • Cover with foil and bake in preheated oven for 20 minutes; uncover and bake 10 minutes until cheese is melted and bubbly. Serve with the reserved sauce. Top with sour cream or Mexican table crema.

Cook's Note:

The best way to cook the chicken breasts is to boil with onion, refrigerate and shred the next day.

Instead of grilling tomatillos, can boil the tomatillos or roast in the oven until soft.

Nutrition Facts

362 calories; protein 22.1g; carbohydrates 22.4g; fat 21.1g; cholesterol 64.3mg; sodium 981.6mg. Full Nutrition
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Reviews (8)

Rating: 5 stars
07/21/2013
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. Read More
(3)
Rating: 5 stars
07/25/2013
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. Read More
(1)
Rating: 3 stars
06/22/2014
I liked, but how do you keep avacados from turning black before serving? Read More
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Rating: 5 stars
09/27/2013
My kids loved this dish. It wasn't too spicy and made great leftovers. Read More
Rating: 5 stars
11/06/2014
We enjoyed this a lot. It was delicious served with sour cream and chopped cilantro. Read More
Rating: 5 stars
07/31/2013
Delicious! I'll make this one over and over again! Read More
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