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Recipe: Enchiladas Verdes con Pollo
Summary: Classic Green Enchiladas with Chicken Recipe
Ingredients
- 6 poblano chiles, fresh or canned, or 6 bell peppers
- 1 can (10-ounce size) Mexican green tomatoes
- 3 sprigs of coriander
- 1 cup heavy cream
- 1 egg, lightly beaten
- Freshly ground pepper
- 3 tablespoons lard or salad oil
- 24 4-inch tortillas
- 6 small, cooked chicken breasts, shredded
- 1 package (3-ounce size) cream cheese
- 1 onion, finely chopped
- 1/4 cup freshly grated Parmesan cheese
- Salt
Instructions
- Prepare chiles in boiling salted water for 5 minutes; then drain.
- Combine the prepared chiles in the electric blender with the green tomatoes, coriander, and enough of the liquid from the tomatoes to blend to a thick puree.
- Mix the cream with the eggs, add to the puree, and season to taste with salt and pepper.
- Heat the lard in a skillet.
- Dip the tortillas, one by one, into the puree and fry in the hot fat on both sides until limp.
- Mix together the shredded chicken breasts, the cream cheese softened at room temperature, and the onion.
- After each tortilla is fried, spread with some of the chicken mixture, roll up, and place in a baking dish.
- Keep warm in the oven.
- When all the tortillas are filled, warm the remainder of the sauce and pour over them.
- Sprinkle with grated cheese.
- Serve hot, garnished with lettuce, radishes, and chopped onion.
- Serves 6.
Preparation time: 20 minute(s)
Cooking time: 15 minute(s)
Number of servings (yield): 6
Culinary tradition: Mexican