Enchiladas with green Sauce
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 1
Ingredients
100 g Chicken Breast (no skin)1 medium sized Potato1 medium sized Tomato3 medium sized Corn Tortillas1 1/2 Tomatillos (Tomate Verde)0.3 cups cooked Spinach or 10 leafs fresh Spinach1/2 cube of Caldo de Pollo2 tsp Salsa Valentina1/2 Lime1/4 cup warm water2 tbsp Olive OilSaltPepper
1 serving
Peel the potato and slice it in thin slices. Heat a pan and grease it with a cooking brush. Add the potatoes and let them fry for some minutes. Dissolve the cube of Caldo de Pollo in a quarter of a cup of warm water and add it to the potatoes. Close the lid over the pan and let the potatoes cook until they are soft.
While those are cooking, wash and cut the tomatos and the tomatillos in cubes. Heat a pot and cook the tomatillo cubes. Squeeze the juice of half the lime in the pot and stir. Let it cook until all cubes are soft. Add a bit of water if its too dry (has to be a sauce)
While cooking this, heat the spinach in another pot, or wash, slice and cook the fresh spinach in a pot. Add the tomato-cubes to the spinach. Add a dash of salt and pepper and stir until the Spinach is shriveled.
When everything is ready, wash and cut the chicken breast and fry it in a heated pan with 2 tbsp of olive oil until its all white.
Heat the Tortillas. Put them on a plate and place the spinach-tomato mash and the chicken on each tortilla equally. Roll the Tortillas and arrange them on the plate next to each other. Arrange the potatoes next to them. Top the tortillas with the green tomatillo-sauce. Sprinkle the potatoes with Salsa Valentina (or if you dont eat spicy, use whatever salsa you like).
Number of Servings: 1
Recipe submitted by SparkPeople user STERNCHEN_X.
Peel the potato and slice it in thin slices. Heat a pan and grease it with a cooking brush. Add the potatoes and let them fry for some minutes. Dissolve the cube of Caldo de Pollo in a quarter of a cup of warm water and add it to the potatoes. Close the lid over the pan and let the potatoes cook until they are soft.
While those are cooking, wash and cut the tomatos and the tomatillos in cubes. Heat a pot and cook the tomatillo cubes. Squeeze the juice of half the lime in the pot and stir. Let it cook until all cubes are soft. Add a bit of water if its too dry (has to be a sauce)
While cooking this, heat the spinach in another pot, or wash, slice and cook the fresh spinach in a pot. Add the tomato-cubes to the spinach. Add a dash of salt and pepper and stir until the Spinach is shriveled.
When everything is ready, wash and cut the chicken breast and fry it in a heated pan with 2 tbsp of olive oil until its all white.
Heat the Tortillas. Put them on a plate and place the spinach-tomato mash and the chicken on each tortilla equally. Roll the Tortillas and arrange them on the plate next to each other. Arrange the potatoes next to them. Top the tortillas with the green tomatillo-sauce. Sprinkle the potatoes with Salsa Valentina (or if you dont eat spicy, use whatever salsa you like).
Number of Servings: 1
Recipe submitted by SparkPeople user STERNCHEN_X.
Nutritional Info Amount Per Serving
- Calories: 754.6
- Total Fat: 81.3 g
- Cholesterol: 65.0 mg
- Sodium: 354.5 mg
- Total Carbs: 127.8 g
- Dietary Fiber: 14.2 g
- Protein: 55.7 g
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