When thinking about creating healthy recipes, the options can be as delicious as this Ricotta Enchiladas with Poblano Chile recipe. This healthy recipe is low in fat thanks to the ricotta, which is high in calcium.
3 tablespoons onion, finely chopped, for the filling
1 tablespoon garlic, finely chopped, for the filling
2 serrano chiles, finely chopped, for the filling
1 tablespoon epazote, finely chopped
400 grams requesón
2 tablespoons vegetable oil, for frying
12 corn tortillas, blue
sour cream, for garnish
panela cheese, for garnish
Preparation
30 mins
20 mins
Low
For the sauce, blend the poblano chili with the onion, low-fat sour cream, cilantro, and garlic.
In a pot, heat the butter over medium heat, pour in the sauce, and let it come to a boil. Cook for 10 minutes and season with salt and pepper.
For the filling, in a skillet over medium heat, heat the oil, sauté the onion, garlic, serrano chili, season with salt, pepper, and epazote. Remove, cool, and mix in a bowl with the ricotta.
Fry the tortillas in hot oil just to soften. Drain on paper towels and fill with the ricotta.
Serve the enchiladas topped with the poblano sauce, cream, and cheese.
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
Do you want to know what other nutrients this or other recipes have?