Enchiladas filled with chicken and beans with a poblano chile sauce.
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Ingredients2 portions
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.
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