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Divorced Enchiladas

​Divorced Enchiladas


  • Ingredients
    - Vegetable oil
    - 16 white corn tortillas
    - 1 cooked chicken breast, skinned , boned and shredded
    For the red salsa
    - 2 cups of water
    - 3 jalapenos chillies
    - 5 tomatoes
    - ½ onion
    - 2 garlic cloves
    - Salt and pepper
    For the green salsa
    - 4 serrano chillies
    - 8 tomatillos
    - ½ onion
    - 2 garlic cloves
    - 5 sprigs of coriander
    - Salt and pepper
    For presentation
    - ½ litre of sour cream
    - 250g feta cheese
    - ½ chopped onion
    - 4 sprigs of parsley
    1. Red salsa – Bring to the boil all the ingredients for the red salsa. Simmer for 5 
    minutes. Transfer to a food processor and blend. Take a saucepan with a little 
    oil and add all the ingredients from the food processor. Stir constantly for 5 
    minutes and then, set aside.
    2. Green salsa – Repeat the same exercise with the green salsa ingredients. 
    3. Heat a separate pan with a little oil and fry the tortilla for 30 seconds.
    4. To serve, place 3 tortillas on a plate, add the chicken, fold and cover half with 
    the red salsa and half with the green salsa. Decorate with cream, cheese, onion 
    and parsley


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Mexican recipes