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

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.