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Recipe of Enchiladas Poblanas de la Abuela
Recipe

Enchiladas Poblanas de la Abuela

4h 30 mins
Low
45
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These enchiladas for their combination of poblano chile, lettuce and radishes are delicious, flavor and color of our Mexico.
Learn more about Klaudia Kortés

Ingredients

20 portions
  • 1 chicken breast, cooked and shucked
  • 10 poblano peppers, roasted and skinless
  • 1 package Philadelphia® cream cheese, of 90 grams or 1/2 liter of cream
  • 1 egg yolk
  • 3 tomatoes, boiled
  • 2 serrano peppers, boiled
  • 20 corn tortillas, sofritas (the necessary ones), passed through oil
  • 5 radishes, sliced
  • 1 onion, medium sliced

Preparation

The poblano peppers are roasted and peeled, put in the glass of the blender together with the tomatoes, the serrano peppers. Since this well ground is emptied to a mold in a water bath with very low flame.
In another bowl mix ½ liter of cream or cream cheese, egg yolk, salt and pepper. Ready this mixture is emptied to the water bath mixture, they are incorporated very well.
Now this sauce is ready to bathe the tortillas (1 for 1), stuffed with the shredded chicken, prepare a dish with 2 sheets of lettuce and place the enchiladas on the lettuce orejona.

PRESENTATION

They are served with sliced ​​radishes and onions.

TIPS

After placing the enchiladas on the lettuce, you can bathe with a little more of this poblano sauce. You can accompany them with a little white rice.

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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 (1)
Giovanna Guadarrama Quezada
22/05/2019 21:21:59
Están riquísima s

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