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Poblano style enchiladas au gratin
Category: Main Course, Chicken, Tortilla, Vegetables
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Preparation time
40 min.
Difficulty
Medium
Portions
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Ingredients
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Preparation time
1. Using one tablespoon hot oil fry shredded chicken. Add Elote con Poblano mix. Season with salt and pepper. Include half of Crema de Chile Poblano cream.
2. Heat the other half of Crema de Chile Poblano cream with milk. Keep cream hot.
3. Fry tortillas in remaining oil.
4. Roll tortillas with above chicken mixture inside. Place in oven dish. Pour Poblano sauce. Cover with cheese and bake at 180°C for 10 minutes. Serve hot. Top with purple onion and epazote.
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