Easy Potosinas Enchiladas
PAM helps you control the amount of fat when cooking your everyday dishes. By preparing this recipe with PAM, your dish will have 40% fewer calories and 55% less fat than if you had made it with conventional liquid oil.
Reviewed by Editorial Team of Kiwilimón
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Ingredients
6
Servings
- Pam® Original, canola oil spray
- 1 kilo masa dough
- 200 grams añejo cheese
- 5 guajillo chiles
- 6 Poblano chiles
- 1/4 onions, finely chopped
- 2 teaspoons garlic, finely chopped
- 1 Romaine lettuce
- 4 tomatoes, large
- 250 grams low-fat cream cheese
- 1 cup low-fat sour cream
- 1 teaspoon granulated chicken bouillon
- salt
Preparation
40 mins
0 mins
Medium
- Soak the guajillo chiles and then remove the seeds. Grind the dough with the soaked chiles, add the cream cheese, a pinch of salt, and 2 sprays of PAM® Original.
- With the previous mixture, prepare tortillas and cook them on a griddle or skillet.
- For the filling, peel the tomatoes and remove the seeds, then deseed the raw poblano chiles and chop them finely. Spray a skillet with two sprays of PAM® Original, add the garlic, onion, chopped chiles, and tomato, chicken broth, and cook over medium heat.
- Add the crumbled aged cheese to the mixture and mix lightly. Let it rest and cool.
- Fill the tortillas with the preparation and fold them in half, as if they were quesadillas.
- Spray a pot with two sprays of PAM® Original and line it with fresh, previously disinfected lettuce leaves, place the enchiladas, and cover each layer with lettuce and two sprays of PAM® Original.
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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