Chicken tortilla: a tasty mexican recipe you'll want to try
published on 11 October, 2018 at 15:27
Ingredients for 4-6 people:
3 chicken breasts
1 lb of tomatillos- husk off
3 big chile poblano peppers
2 jalapenos
1/2 an onion
2 garlic cloves
1 handful of cilantro
1/4 cup Mexican crema (or sour cream)
10 Flour tortillas
to taste: Salt, pepper, Cumin, and smoked paprika
mozzarella cheese
Preparation:
Season shredded chicken with salt, pepper, cumin, paprika, and mozzarella cheese. To make sauce- peel husk off tomatillos and cut stems off poblano peppers. Make sure to poke holes in the peppers. Clean tomatillos and peppers with warm water. Fill pot with cold water and place tomatillos and peppers in the pot. Cook on high heat until tomatillos are soft. Once cooked, drain water and put ingredients in a blender, and set aside. Saute onions and garlic cloves. Once carmalized, add to the blender with tomatillos and jalapeno. Blend ingredients together slowly pouring in your chicken broth. Add cilantro and blend until you get the consistency of the sauce you want. Season with salt and pepper. Once blended to your liking, add sauce to pan and cook until warmed through. Add crema to sauce once warmed through. Add oil on a pan and individually flash fry your tortillas. Preheat oven to 350 degrees. On a baking pan, add some sauce to bottom. Dip tortilla in sauce and add chicken mixture to tortilla and roll. Put tortilla in pan, seam side down. Repeat steps until all tortillas are used. When done filling, pour remainder of sauce on top of enchiladas and top with the cheese. Bake in the oven until cheese melts.
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