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  Mexican Recipes Mexican Enchiladas Recipes Courgette Flower Enchiladas

Courgette Flower Enchiladas

Courgette Flower Enchiladas Enchiladas de Flor de Calabaza

- 25g butter
- ¼ onion
- 3 garlic cloves
- ½ chopped carrot
- 1 leek - chopped
- Several courgette flowers
- Salt and pepper
- 2 cups of chicken broth
- 125 ml sour cream
- 15 White corn tortillas
- 1 ½ cooked chicken breast, skinned, boned and shredded
 
For decoration
 
- 15 chopped courgette flowers
 
- 1 chopped red pepper
 
- Small bunch of coriander
 
Preparation 
 
1. In a saucepan, heat the butter and fry the onion, garlic, carrots, leek, chillies and 
 
the courgette flowers for 3 minutes. Add chicken broth and transfer to a food 
 
processor and blend.
 
2. Transfer to a clean saucepan and add the cream little by little until smooth.
 
3. Heat a separate pan with butter and a little oil. Fry the tortilla for 30 seconds.
 
4. To serve, place 3 tortillas on a plate, add chicken, fold and cover with the sauce. 
 
Decorate with the courgette flower, red pepper and coriander

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Flor de Calabaza San Miguel 215gr Courgette flower
Flor de Calabaza San Miguel 780gr
Flor de Calabaza San Miguel 215gr Courgette flower Flor de Calabaza San Miguel 780gr
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