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Green Enchiladas with tomatillo

Ingredients

 

• 20 tatemados green peppers

• 1/4 fresh cheese

• 1 1/2 cream

• Salt to taste

• Corn tortillas

• Lettuce

• 1  kg cooked and shredded chicken

 

 

 

Method

First we will proceed to cook the chicken and shred it as it is ready, we leave it in a covered container, tatemamos the chiles and clean them perfectly well, devein them that does not have a single seed and remove the tail and cut them into strips.

We put it in the glass of our blender along with the 1/4 of cheese and the half cream and grind everything until it is perfectly ground and we add salt to taste.

If you see that it is too thick, you can add a little chicken broth, taking care not to make it too watery, since the sauce must be thick.

Once we have the sauce in a pan, we add a little bit of oil and we empty the mixture until it integrates perfectly and our sauce is ready. Then we take the corn tortillas and we give them a little fry in a pan with oil on both sides and we pass it inside our sauce.

Then we put it on the plate and we put the shredded chick and we roll them up, we are going to put chopped lettuce and fresh shredded cheese on top.

 

EL CHARRO NEGRO

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