Real Enchiladas Verdes
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 6) |
Ingredients
- 1 chicken
- 5 tomato (s), green
- 3 chilli pepper (s), green
- 1 onion (s)
- 1 clove garlic
- 2 teaspoons coriander, chopped and fresher
- 250 ml crème fraîche
- 100 g cheese, rated white
- 24 tortilla (s), fresh
- 250 ml oil
Print Recipe
Pin Recipe Instructions
- The chicken is cooked in lightly salted water. After cooling, the meat is torn into fine strips and set aside.
- Put the green tomatoes, the garlic, half an onion, the coriander and the chiles (that`s how it is written in Mexico) with 300 ml chicken stock and salt (as you like) in the mixer and process into a homogeneous salsa. The salsa is boiled in the hot pan and cooked on a low flame for another 5 minutes.
- In the meantime, the oil is heated in the pan. Put some chicken on each tortilla, fold it up and toss it briefly in the hot oil.
- To serve: Place 4 filled tortillas on a plate and pour the hot salsa over them, pour a little creme fraiche on top and garnish with onion slices made from the remaining 1/2 onion and the grated cheese.
- Often, finely sliced iceberg lettuce is added to the tortillas and avocado is served with it.
- If you can find all the ingredients, bon appetit!
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