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Enchiladas from Chile in Nogada

40 min
35 min
Easy
4.33
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162
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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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Ingredients

10 servings
  • 3 spoonfuls of vegetable oil
  • 3 spoonfuls 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 spoonfuls of pinion for the filling
  • 1/4 of Cup of nut 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 ground cinnamon for filling
  • to taste of 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 spoonfuls of sugar for nogada
  • 1/3 of Cup of sherry white, for nogada
  • 14 pieces of 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

    Preparation

    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

    PRESENTATION

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

    TIPS

    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.
    Calories
    31096
    kcal
    1555%
    Carbohydrates
    626
    g
    209%
    Proteins
    643
    g
    1285%
    Lipids
    3142
    g
    4833%
    Fiber
    174
    g
    348%
    Sugar
    182
    g
    203%
    Cholesterol
    51.8
    mg
    17%
    Esha
    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

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