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Purepecha Enchiladas

Purepecha Enchiladas

Ingredients

 
- 2 cooked chicken breast, skinned, boned and shredded
 
- Vegetable oil
 
- 1 cooked potato ( without skin )
 
- 2 carrots cooked and cubed
 
- Salt and pepper
 
- 15 White corn tortillas
 
- ¼ Kg. feta cheese
 
- 1 chopped onion
 
- ½ chopped lettuce
 
For the salsa
 
- ¼ grilled onion
 
- 2 grilled garlic cloves
 
- 5 guajillo chiles deveined, deseeded  and soaked
 
- ¼ cup to chicken broth
 
- Teaspoon of oregano
 
- 2 Whole black pepper
 
Preparation
 
1. Sautee the chicken in a pan with hot oil, add the potato and carrots, salt and 
 
pepper and let it cooked for a few minutes. Reserve
 
2. For the salsa, blend all the ingredients and then fry then in a saucepan with a bit 
 
of oil for 20 minutes. Season. Ensure you have a thick sauce.
 
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 with the 
 
salsa. Decorate with cheese, onion and lettuce.

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Guajillo Chiles 80gr Mexican Oregano 21g
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