Spicy enchiladas in smooth pasilla chili sauce with tomato, filled with delicious and fresh panela cheese, topped with cream, avocado, red onion, and almonds. It is a tasty and different option for preparing original enchiladas, give them a try.
Heat a T-fal pot over medium heat, and when the red spot (Thermo-spot) is completely red, add the oil, garlic, and onion. Cook until they turn golden brown.
Add the tomato and cook for 10 minutes. Add the pasilla chili, pepper, and salt, fill with the beef broth, and wait for it to come to a boil. Remove from heat and set aside.
Blend the mixture with the T-fal® InfinyForce Blender using the “sauce” function.
Return the sauce to the T-fal pot, and fry with a tablespoon of oil, let it come to a boil and cook for 5 minutes.
In a T-fal skillet, heat the remaining oil and fry the tortillas for one minute, draining on paper towels.
Fill the tortillas with the panela cheese cubes and roll them up.
Serve the rolled tortillas filled with panela cheese and drizzle with the sauce.
Add almonds, cream, red onion, and avocado.
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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