Chicken Enchiladas Poblano Style
(Enchiladas de gallina al poblano)

(5 pxs)
Ingredients

8 poblano chillies roasted and skins removed
¼ grilled onion
2 grilled garlic cloves
5 sprigs of coriander
250 ml Chicken broth
Vegetable oil
Salt and pepper
20 White corn tortilla
1 cooked chicken breast, skinned, boned and shredded
¼ kg of feta cheese

Preparation

Combine the chillies with the onion, garlic, coriander. Add to a food processor and blend. Heat a saucepan with a little oil , scrape the blend into the saucepan and fry of couple of minutes, stirring all the time. Add chicken broth and heat through.
Heat a separate pan with a little oil, and fry the tortilla for 30 seconds.
To serve, place 3 tortilla on a plate, add chicken, fold and cover with the sauce. Decorate with cheese.

Chicken Enchiladas Poblano Style

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