A delicious breakfast or main dish, corn tortillas stuffed with chicken and dipped in a green sauce, cream and cheese.
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Ingredients6 portions
Preparation
Preheat the oven to 250 ° C.
Boil tomatoes in water with chiles for 10 minutes and remove from heat.
Blend tomatoes with 1 cup of the water where they were cooked, garlic, onion and cilantro in a blender.
Fry the sauce in a pan with a tablespoon of oil.
In a large refractory greased with butter, arrange the tortillas stuffed with chicken and closed in a taco with a wooden stick so that they do not open.
Cover the tortillas with the tomato sauce and put the grated cheese over them.
Cook the enchiladas in the oven for approximately 15 minutes or until the cheese is 100% melted and browned.
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