Enchiladas de pollo
Instructions
Blend the peeled tomatoes with Chili, coriander and salt.
Combine sour cream and blend again.
Leave aside.
Mix chicken, cream cheese, onion and salt.
In a skillet heat the oil, dip the tortillas one at a time for a few seconds.
Dry with paper towels.
Fill with chicken and cream roll.
Place in a baking dish with the open part facing the Fund.
Pour the sauce previously set aside and cover with aluminum foil.
Bake at 180 degrees for half an hour.
Just before serving, put the diced cheese tortillas and let Cook until it is loose.
Ingredients and dosing for 4 persons
- 450 g of peeled tomatoes
- 120 g of private seed green chillies
- 1/2 teaspoon of coriander seeds
- 1/2 teaspoon of salt
- 1 cup of sour cream
- 2 cups of finely chopped chicken
- 90 g of soft and creamy cheese
- 1/4 cup of finely chopped onion
- 3/4 teaspoon of olive oil
- 12 tortillas 18 cm in diameter
- 1 cup of caciotta cheese cut into cubes
- Frying oil