Mexican enchiladas are a simple, practical, versatile saucer, with a wide variety of ingredients and with a wide range of different styles. For each taste there is a perfect type of enchilada. That is why this time in Recipesgratis we have decided to bring succulent enchanted in avocado sauce and poblano chili. Yes, just as you heard it, we will prepare some delicious green enchiladas to which a rich guacamole sauce will give that characteristic color. These guacamole enchiladas will be baked and gratin with a rich strand cheese and stuffed with a little mismatched chicken, so we assure you that they are a delight and everyone will love it.
| 🚻 4 Diners | 🕘 30m | 🍵 Main | 🤯 Diping Patato |
| Ingredients to make enchiladas in avocado sauce and poblano chili: |
| 16 pieces of corn tortilla ½ kilogram of small green tomato 1 piece of poblano chili 2 pieces of avocado ½ piece of onion 2 cloves of garlic 1 branch of coriander 2 tablespoons of butter soups of butter 1 cup of chicken Slope 2 cups of strand cheese 1 cup of grated cheese |
| ADDITIONAL CHARACTERISTICS: Cheap cost, little spicy, ideal to accompany with natural juice, stew, |
Ingredients to make enchiladas in avocado sauce and poblano chili:
1. In the following image you can observe the ingredients that we will need to prepare these delicious enchiladas in avocado sauce and poblano chili.
2. We begin with the preparation of this rich avocado sauce with Poblano Chile: for this we place in the blender the perfectly clean poblano chili, without veins or seeds, together with the avocado, the green tomatoes, the garlic, a piece of onion, Milk and sour cream, and liquefy everything until you get a homogeneous sauce.
3. On the other hand we place a saucepan over medium heat, add the butter and let it melt. Once liquid we pour the sauce from the green enchiladas that we just liquefied and let it cold. When the boil is released, we add a pinch of salt and pepper to season. Once ready we reserve it for a moment.
4. On the other hand we take the hot corn tortillas to form the avocado enchiladas and fill them with a little induled chicken.
5. Now we place our Mexican enchiladas stuffed with chicken in an oven tray, we bathe them with the avocado sauce and poblano chili that we prepared a moment ago and on the sauce we add the debris cheese.
6. Now we take our tray with the enchiladas of Guacamole and we take them to bake for 10 minutes to 180 ° C.
7. Once this time has passed, we remove them from the oven and our delicious enchiladas in avocado sauce with poblano chili will be ready! We can accompany them with a little white rice. Enjoy them!
