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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
     
    Preparation
     
    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

Products

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Jalapeno Chillies Whole Clemente Jacques 220g
Serrano Chile La Costena 200g
Tomatillos CAREY 790g
Jalapeno Chillies Whole Clemente Jacques 220g Serrano Chile La Costena 200g Tomatillos CAREY 790g
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