Ricotta Enchiladas with Poblano Chile

Name: Ricotta Enchiladas with Poblano Chile
Prep time: 50 min
Cook time: 20 min
Yield: 4
Cuisine: Internacional
Ingredients: 4 Poblano chiles, roasted and deveined, in strips; 1/4 onions; 1 cup low-fat sour cream; 1/2 cups fresh cilantro; 1 garlic; salt and pepper; 1 tablespoon butter; 1 tablespoon olive oil, for the filling; 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

Neurobion

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.

Reviewed by Editorial Team of Kiwilimón

Published: 21-05-2019

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.