Chile Enchiladas in Nogada

Name: Chile Enchiladas in Nogada
Prep time: 75 min
Cook time: 35 min
Yield: 10
Cuisine: Mexicana
Ingredients: 3 tablespoons vegetable oil; 3 tablespoons garlic, finely chopped, for filling; 1/4 cups onion, finely chopped, for filling; 1 cup ground pork, for filling; 1 cup ground beef, for filling; 1/4 cups plantain, cut into cubes, for the filling; 1/4 cups Poblano chile strips, for the filling; 1/4 cups peach, cut into cubes, for filling; 1/4 cups apple, cut into cubes, for filling; 1/4 cups pear, cut into cubes, for filling; 1/4 cups raisins, for the filling; 1/4 cups almonds, for the filling; 3 tablespoons pine nuts, for the filling; 1/4 cups pecans, chopped, for the filling; 1/4 cups acitrón, chopped, for the filling (replace with ate); 1 pinch clove, for filling; 1 pinch cinnamon powder, for filling; bay, for filling; 1 sprig thyme, for filling; 1 tablespoon oregano, for filling; 1 pinch salt, for filling; 2 cups walnuts, soaked in milk; 1/4 cups cream cheese, for nogada; 1/4 cups whipping cream, for nogada; 1/2 cups cow's milk, for nogada; 3 tablespoons sugar, for nogada; 1/3 cups sherry, white, for nogada; 14 corn tortillas, fried in oil; 1/2 cups pomegranate, for decoration; fresh parsley, for decoration

Mónica Mateos

During the upcoming National Holidays, prepare these delicious Chile Enchiladas in Nogada. You can serve them as breakfast or as a main dish for lunch or dinner on September 15th. These enchiladas are very easy to make, and the best part is that the sauce that bathes them is the delicious nogada.

Enjoy an original dish like these Chile Enchiladas in Nogada that have a slight touch of sherry. If you don't like ground meat that much, you can replace it with chicken.

Reviewed by Editorial Team of Kiwilimón

Published: 01-09-2017

Preparation

40 mins

35 mins

Low

For the filling, heat a pan over medium heat with the oil and cook the onion, garlic, and ground meat until it changes color. Add the banana and strips, cooking each ingredient for its required time. Add the remaining fruits, nuts, and spices, cooking for about 10 more minutes over low heat. Season. For the nogada, blend all the ingredients until you obtain a smooth and creamy sauce, set aside. Heat a pan over medium heat with the oil, fry the tortillas for 1 minute, remove excess fat. Set aside. Fill the tortillas with the traditional filling, fold, and serve with the nogada; decorate with pomegranate, parsley, and finely chopped walnut. Enjoy.