This Corto Enchiladas recipe from Laura Muller of Spicy Latina Mom just might become your new favorite enchilada recipe. Perfect for a weeknight meal, these are easy to make and off the charts delicious! Shredded chicken, corn tortillas, and the unexpected addition of yogurt makes for a rich, creamy white sauce that can’t be beat – sure to become a family favorite.
Full recipe below the video:
Ingredients:
- 6 tomatillos
- 1 diced jalapeño
- 1 minced garlic clove
- 1 cup water
- 6 Corn tortillas
- 6 oz Shredded chicken
- 5 oz queso fresco
- 6 tbsp chopped yellow onion
- 3 tbsp nonfat plain Greek yogurt
Directions:
- Boil the tomatillos in a pot of boiling water.
- In a pan on the stove, toast the Serrano chile. Add the garlic clove.
- Put the tomatillos, water, Serrano chile, garlic clove, and a pinch of salt into a blender. Blend until combined. Pour into a pot on the stove. Heat to boiling.
- Toast the tortillas on a grill pan on the stove.
- Dip the tortillas into the hot sauce – making sure the sauce covers the entire tortilla. Remove and lay on a plate.
- Add the chicken and fold the enchilada over the filling.
- Serve the enchilada seamed side down. Spoon hot sauce over the enchilada.
- Sprinkle queso fresco over the top.
- Sprinkle diced onion over the top.
- Spoon the yogurt over the top of each enchilada.
- Enjoy!
