Enchilada Verde

Name: Enchilada Verde
Ingredients: 6 poblano chiles fresh or canned, or bell peppers; 10 oz (280 grm). can tomatillos; 3 sprigs of cilantro; 1 cup (225 ml) heavy cream; 1 egg, lightly beaten; salt and pepper; 3 tbsp (45 ml) lard; 24 small corn tortillas; 6 small cooked chicken breasts, shredded; 3 oz (84 grm). package cream cheese; 1/4 cup (60 ml) freshly grated Parmesan cheese; 1 onion, finely chopped; chopped lettuce and radishes for garnish

13 ingredients

9 steps

Ingredients

6 poblano chiles fresh or canned, or bell peppers
10 oz (280 grm). can tomatillos
3 sprigs of cilantro
1 cup (225 ml) heavy cream
1 egg, lightly beaten
salt and pepper
3 tbsp (45 ml) lard
24 small corn tortillas
6 small cooked chicken breasts, shredded
3 oz (84 grm). package cream cheese
1/4 cup (60 ml) freshly grated Parmesan cheese
1 onion, finely chopped
chopped lettuce and radishes for garnish

Directions

1

Remove stem and seeds from chiles, cook in salted water 5 minutes, drain.
2

In a blender, puree the chiles, tomatillos, cilantro and enough liquid from the tomatillos to make a thick paste.
3

Mix the cream with the cheese, add to the puree and add salt and pepper.
4

Heat lard and dipping the tortillas one at a time into the puree and fry on both sides until limp.
5

After each tortilla is fried, spread with chicken mixture and roll up.
6

Place rolled tortillas in a baking dish, keeping warm in the oven.
7

Heat the puree and pour over the enchiladas.
8

Sprinkle with grated cheese.
9

Serve hot, garnished with lettuce, radishes and chopped onion.