The enchiladas are of the most popular snacks when Mexican food. There are a great infinity of varieties: red, green, black, etc; And with a large number of different ingredients since they can be stuffed with chicken, beef, pork, cheese, egg, etc. on this occasion in recipes, we bring for you some simple and exquisite Mexican enchiladas. It is a rich green enchiladas, prepared based on poblano chili, something that gives them a characteristic flavor and that combines very well. We invite you to continue with us and together lets prepare these delicious green softened grooves with chili with poblano chili with chili those that you will surprise everyone. You can not miss it.
| 🚻 4 Diners | 🕘 30m | 🍵 Main | 🤯 Diping Patato |
| Green Swiss enchiladas ingredients with poblano chili: |
| 16 pieces of corn 2 pieces of chili poblano ½ liter of acid cream 1 cup of milk (240 milliliters) 4 pieces of egg ¼ piece of onion 1 clove of garlic 1 pinch of salt 1 pinca of pepper 1 tablespoon of oil 1 tablespoon of chicken consommé powdered 8 slices of malechego cheese |
| ADDITIONAL CHARACTERISTICS: Cheap cost, little spicy, fried, |
Green Swiss enchiladas ingredients with poblano chili:
1. In the following image you can observe the ingredients that we will need for the preparation of these rich Green Swiss enchiladas with poblano chili.
2. We are going to start this preparation, putting to roast the poblanos chiles directly, and one see they are completely roasted, we place them 5 minutes inside a sealed plastic bag, this so that the shell is more easily detached .
3. Meanwhile we place in boiling water the eggs and let them be cooked over medium heat for 15 minutes. Once cooked we peel perfectly and sting them finely. We reserve a moment.
4. On the other hand, once the poblano peppers are ready under the water jet we completely give off the peel and we also remove seeds and veins. Once completely clean we add them to the blender along with the onion, garlic, acid cream, acid cream, acid cream, Milk, chicken consommé powder, a pinch of salt and proceed to liquefy until a liquid and homogeneous sauce for Mexican enchiladas.
5. In a previously heated pan we boil our sauce for green enchiladas for at least 5 minutes.
6. Meanwhile we take the corn tortillas and inside we add some chopped egg, as well as observed in the following image. We do this with all the tortillas.
7. Once you fill all the tortillas we will take them to fry a little to a pan with previously heated oil, just a little do not let them brown.
8. Once the corn tortillas are ready, we place them on the dish where we will serve our Swiss enchiladas and bathe them with the sauce of poblano chili.
9. Finally, on the sauce we add two slices of Manchego cheese and let them gratine. We hot our green suits Swiss with poblano Chile and we can accompany them with a rich juice of Guayaba with orange.
