Grandma's Poblano Enchiladas

These enchiladas, with their combination of poblano chili, lettuce, and radishes, are delicious, showcasing the flavor and color of our Mexico.
Ingredients
20
Servings
  • 1 chicken breast, cooked and shredded
  • 10 Poblano chiles, roasted and peeled
  • 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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