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  Mexican Recipes Mexican Enchiladas Recipes Pachuca Style Enchiladas

Pachuca Style Enchiladas

Pachuca Style Enchiladas

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
 
1. 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.
 
2. Heat a separate pan with a little oil and fry the tortillas for 30 seconds.
 
3. 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.

 

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Poblano Chillies Whole - Chiles Poblanos Enteros 800g
Poblano Chillies Whole - Chiles Poblanos Enteros 800g
£6.90
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Mexican recipes