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Recipe

Enchiladas Verdes Poblanas

20 mins
Low
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Enchiladas filled with chicken and beans with a poblano chile sauce.
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Ingredients

2 portions
  • 1 poblano pepper
  • 1/2 cups chicken soup
  • 1/2 cups milk
  • 6 tortillas
  • 1 cup bean
  • 1/2 chickens, shredded
  • leaves salt, to taste
  • to taste black pepper, to taste
  • to taste chicken consommé
  • 1/2 cups cream
  • fresh cheeses

Preparation

Remove the skin and devein the poblano pepper.
Mix the poblano chili with the chicken broth until you leave a mixture espeza, put salt, pepper and chicken broth, in a pan, put the half cup of milk and let the sauce boil well.
Guizar the shredded chicken with the vegetable of your preference.
Put oil in a pan, let it heat and dip the tortilla with the green sauce
Just let the tortilla touch the oil on both sides and put a spoonful of beans and chicken roll the tortilla and put on top the sauce with cream and cheese.

PRESENTATION

So that it looks nice to put poblano chile on it.

TIPS

To remove the skin easily to the chili just put it on the stove at high heat on all sides and after the lusca quemado burned pornerla in a plastic bag until the chile enpiese to sweat (5 min or more) remove it and remove the skin

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Nutritional information

* Information per 100g serving, percent daily values based on a 2,000 calorie diet.
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Provided by USDA
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