Preparation

Devein the chilies and soak them in boiling water, blend them with the garlic, cornstarch and milk.

cook this sauce over medium heat.

Separately, in hot oil, pass the tortillas, one at a time, preventing them from browning.

soak the fried tortillas in the sauce. Take them out and fill them with the shredded chicken.

arrange them on a platter, decorate them with the cream, cheese and chopped onion.

Ingredients

  • Enchilada is a Mexican corn pancake, very spicy, stuffed with beef, beans or chicken and topped with chili sauce and grated cheese.
  • 12 small tortillas
  • shredded chicken for the filling
  • 125 grs. crumbled chihuahua cheese
  • 2 ancho peppers
  • 1/2 cup sour cream
  • 1/2 cup milk
  • 1 large tomato
  • 3 tablespoons of oil
  • 1/2 tablespoons cornstarch
  • 1/2 clove of garlic
  • 1/2 chopped onion