1 package Philadelphia® cream cheese, of 90 grams or ½ liter of cream
1 egg yolk
3 tomatillos, boiled
2 serrano chiles, boiled
20 corn tortillas, fried (as needed), passed through oil
5 radishes, sliced
1 onion, medium sliced
Preparation
4h 30 mins
0 mins
Low
Roast the poblano peppers and peel them, then place them in the blender along with the tomatoes and serrano peppers. Once well blended, pour into a double boiler set over very low heat.
In another container, mix the ½ liter of cream or cream cheese, the egg yolk, salt, and pepper. Once this mixture is ready, pour it into the double boiler mix, incorporating it well.
Once the sauce is ready, start dipping the tortillas (one by one), fill them with shredded chicken, prepare a plate with 2 leaves of lettuce, and place the enchiladas on the lettuce.
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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