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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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