Name: Grandma's Poblano Enchiladas
Prep time: 270 min
Yield: 20
Cuisine: Mexicana
Ingredients: 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

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.