Mónica Mateos

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Enchiladas from Chile in Nogada

40 mins
35 mins
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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.
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10 portions
  • 3 tablespoons vegetal 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, diced, for filling
  • 1/4 cups rajas poblanas, for the filling
  • 1/4 cups peach, diced, for filling
  • 1/4 cups apple, diced, for filling
  • 1/4 cups pear, diced, for filling
  • 1/4 cups raisins, for the filling
  • 1/4 cups almond, for the filling
  • 3 tablespoons pinion, for the filling
  • 1/4 cups walnut, chopped, for the filling
  • 1/4 cups candied lemon peel, chopped, for filling (replace with ate)
  • 1 pinch clove, for filling
  • 1 pinch cinnamon powder, for filling
  • to taste bay (laurel), for filling
  • 1 branch thyme, for filling
  • 1 tablespoon oregano, for filling
  • 1 pinch salt, for filling
  • 2 cups walnut, soaked in milk
  • 1/4 cups cream cheese, for nogada
  • 1/4 cups whipping cream, for nogada
  • 1/2 cups milk, for nogada
  • 3 tablespoons sugar, for nogada
  • 1/3 cups sherry, white, for nogada
  • 14 corn tortillas, fried in oil
  • 1/2 cups red pomegranate, to decorate
  • to taste fresh parsley, to decorate
  • 1 cup walnut, finely chopped
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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.

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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.
Information per 100gr. Portion, provided by USDA
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Ratings (4)
Gabrielle VL
27/05/2020 10:52:12
Se ven deliciosas!!!! Me animaré a hacerlas, seguramente encantarán a mi familia, las enchiladas , son un platillo tradicional mexicano, y los 🌶 en notada, también lo son, por lo que son una excelente combinación.
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

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