Mónica Mateos

3 Photos
Select File

Validate Cancel

Enchiladas from Chile in Nogada

40 min
35 min
Super List
Upload a picture
To print
In the following Fiestas Patrias prepare these delicious Enchiladas de Chile in Nogada. You can serve them as breakfast or as a main course at lunch or dinner on September 15. These enchiladas are very easy to make and the best thing is that the sauce that bathes them is the delicious nogada.

Enjoy an original dish like these Enchiladas de Chile in Nogada that have a light touch of sherry. If you don't like ground beef so much you can exchange it for chicken.
Learn more about Mónica Mateos


10 servings
  • 3 tablespoons of vegetable oil
  • 3 tablespoons of garlic finely chopped, for filling
  • 1/4 of cup of onion finely chopped, for filling
  • 1 cup of ground pork for filling
  • 1 cup of ground beef for filling
  • 1/4 of cup of plantain diced, for filling
  • 1/4 of cup of rajas poblanas for the filling
  • 1/4 of cup of peach diced, for filling
  • 1/4 of cup of apple diced, for filling
  • 1/4 of cup of pear diced, for filling
  • 1/4 of cup of raisins for the filling
  • 1/4 of cup of almond for the filling
  • 3 tablespoons of pinion for the filling
  • 1/4 of cup of walnut chopped, for the filling
  • 1/4 of cup of candied lemon peel chopped, for filling (replace with ate)
  • 1 pinch of clove for filling
  • 1 pinch of cinnamon powder for filling
  • to taste of bay (laurel) for filling
  • 1 branch of thyme for filling
  • 1 tablespoon of oregano for filling
  • 1 pinch of salt for filling
  • 2 cups of walnut soaked in milk
  • 1/4 of cup of cream cheese for nogada
  • 1/4 of cup of whipping cream for nogada
  • 1/2 cup of milk for nogada
  • 3 tablespoons of sugar for nogada
  • 1/3 of cup of sherry white, for nogada
  • 14 corn tortillas fried in oil
  • 1/2 cup of red pomegranate to decorate
  • to taste of fresh parsley to decorate
  • 1 cup of walnut finely chopped
Buy your Kiwilimón Blender here


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 the rajas, cook giving each ingredient time. Add the remaining fruits, nuts and spices, cook for another 10 minutes over low heat. Season
For the nogada, blend all the ingredients until you get a smooth and soft sauce, reserve.
Heat a pan over medium heat with the oil, fry the tortillas 1 minute, remove the excess fat. Reservation.
Fill the tortillas with the traditional stuffing, fold and serve with the nogada, decorate with the pomegranate, parsley and finely chopped catilla nut. Enjoy


Serve the enchiladas, bathe with the nogada and decorate with pomegranate, fresh parsley and chopped castile nut.


Soak the castile nuts with milk so that the nogada does not become bitter if you wish.

Did you cook this recipe?

Print recipe for:

Nutritional information
* Percentage of daily values ​​based on a 2,000-calorie diet.
At the moment this recipe does not have the data of the Nutritional Information.
Rate this tip
Ratings (3)
Rosa Maria Partida Flores
07/09/2017 23:21:27
Se me antojo mucho
pepe el toro
07/09/2017 21:15:30
excelente platillo...felicidades
Yolanda Valdez Huerta
07/09/2017 18:25:20
muy buena pero lo que no me gusto fueron las tortillas

Subscribe to news from kiwi and receive original seasonal recipes, menus and much more every week in your inbox.