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Enchilada Verde
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Chuck, from "the Complete Book of Mexican Cooking" 1976


  • 6 poblano chiles fresh or canned, or bell peppers
  • 10 oz (280 grm). can tomatillos
  • 3 sprigs of cilantro
  • 1 cup (225 ml) heavy cream
  • 1 egg, lightly beaten
  • salt and pepper
  • 3 tbsp (45 ml) lard
  • 24 small corn tortillas
  • 6 small cooked chicken breasts, shredded
  • 3 oz (84 grm). package cream cheese
  • 1/4 cup (60 ml) freshly grated Parmesan cheese
  • 1 onion, finely chopped
  • chopped lettuce and radishes for garnish
  • Remove stem and seeds from chiles, cook in salted water 5 minutes, drain.
  • In a blender, puree the chiles, tomatillos, cilantro and enough liquid from the tomatillos to make a thick paste.
  • Mix the cream with the cheese, add to the puree and add salt and pepper.
  • Heat lard and dipping the tortillas one at a time into the puree and fry on both sides until limp.
  • After each tortilla is fried, spread with chicken mixture and roll up.
  • Place rolled tortillas in a baking dish, keeping warm in the oven.
  • Heat the puree and pour over the enchiladas.
  • Sprinkle with grated cheese.
  • Serve hot, garnished with lettuce, radishes and chopped onion.
I have tried many recipes from this book, all were very good.

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