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Alejandra

Alejandra Cota

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Enmoladas con Pollo

20 mins
20 mins
Low
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In these national holidays he prepares these delicious chicken enchiladas accompanied by Mexican rice and topped with cream and cheese. An easy and rich option to pamper your family.
Learn more about Alejandra Cota

Ingredients

3 portions
  • 1/4 cups oil
  • 9 corn tortillas
  • 1 cup chicken, shredding
  • 2 cups mass, pasta
  • 1 cup chicken soup
  • 2 grams salt
  • 1/4 onions, slice to accompany
  • 1/2 cups panela cheese, grated
  • 1/2 cups sour cream

Preparation

Heat the oil in a skillet over medium heat, pour the tortillas for 1 minute to brown, remove and remove the excess fat.
Fill the tortillas with the chicken. Reservation
Heat the mole in a medium saucepan over medium heat, add the chicken broth mixed perfectly and season.
Serve 3 tortillas stuffed with chicken on a plate, bathe with mole and garnish with onion, cheese and cream.

PRESENTATION

Decorate with cream and cheese and accompany with Mexican rice.

TIPS

You can make the mole in advance.

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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
Rate this tip
Ratings (1)
Yadira N Carlos Ramirez
08/09/2017 09:24:01
Estan muy ricas, ya las eh preparado varias veces y les encantan ami familia.

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