Mexican Dinner Recipes (Print Version)

# Ingredients:

01 - 1 cooked and shredded chicken breast.
02 - 1/4 bar of cream cheese.
03 - 1 teaspoon each: salt, pepper, paprika, and cumin (for seasoning).
04 - 1/4 cup chicken stock (for filling).
05 - 8-10 tomatillos.
06 - 1/4 white onion.
07 - 1/4 bunch cilantro.
08 - 2 cloves garlic.
09 - 1 can table cream (7.6 ounces).
10 - 1/4 cup chicken stock.
11 - 1 jalapeno pepper (optional).
12 - Salt and pepper (to taste).
13 - 12 corn tortillas.
14 - 1 cup grated mozzarella cheese.
15 - Chopped cilantro and onion (for garnish).

# Instructions:

01 - Heat the shredded chicken in a frying pan and season with salt, pepper, cumin, and paprika.
02 - Add the cream cheese and cook until fully combined with the chicken.
03 - Pour in 1/4 cup of chicken stock and cook for an additional 5 minutes. Remove from heat and set aside.
04 - Boil the tomatillos, garlic, onion, and jalapeno for 5-7 minutes.
05 - Blend the boiled ingredients with cilantro, table cream, and 1/4 cup of chicken stock until smooth.
06 - Pour the blended mixture into a hot frying pan with a bit of olive oil and cook for 3-5 minutes.
07 - Season with salt and pepper to taste.
08 - Heat the tortillas in the microwave or on the stovetop until pliable.
09 - Coat each tortilla in salsa verde, then fill with the chicken filling and roll.
10 - Place the rolled tortillas in a baking dish, cover with the remaining salsa verde, and sprinkle with mozzarella cheese.
11 - Bake at 400°F for 15-20 minutes or until cheese is melted.
12 - Garnish with chopped cilantro and onion if desired.

# Notes:

01 - Add jalapeno for a spicy kick.
02 - Serve with a side of Mexican rice or beans.
03 - Use low-fat cream cheese for a lighter version.

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