Pachuca Style Enchiladas

Enchiladas Pachuqueñas

(5 pxs)
Ingredients

5 poblano chillies roasted and skins removed
100g of peanuts
1 slice of bread
¼ onion
1 garlic clove
60 ml milk
250 ml chicken broth
50g butter
Salt and pepper
60 ml sour cream
15 White corn tortilla
Vegetable oil
2 cooked chicken breast, skinned, boned and shredded

For presentation

½ lettuce
¼ kg feta cheese
250 ml peanuts
¼ sour cream
250 ml red cooked rice

Preparation

Filling - Blend the chillies with the peanuts, the bread, the onion, garlic, milk and the chicken broth. Pour it into a saucepan with a little butter and fry. Add seasoning to taste. Then, incorporate the sour cream, little by little, and stir into the sauce.
Heat a separate pan with a little oil and fry the tortillas for 30 seconds.
To serve, place 3 tortillas on a plate, add chicken, fold and cover with the sauce. Decorate with lettuce, cheese, peanuts and cream. Serve with rice.

Pachuca Style Enchiladas

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