Enchiladas verdes
Instructions
Boil the tomatoes in salted water for a few minutes, drain and chop with peppers, roasted, peeled and previously deprived of seeds, peanuts and parsley.
Fry the mixture in a pan with oil and add a little of the cooking broth from chicken breasts; season with salt and pepper.
Dip the tortillas are still hot in this compound and fill with the minced chicken.
Roll up, place over other sauce, grated cheese and chopped onion.
Serve well-heated.
Ingredients and dosing for 4 persons
- 250 g of green tomatoes
- 150 g of clean peanut
- 100 g of fresh cheese
- 18 tortillas
- 5 peppers
- 2 chicken breast boiled and chopped
- 1 onion
- 1 sprig of parsley
- 2 tablespoons of olive oil
- Salt
- Pepper