Source:

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

Serves/Makes:6

Ingredients

• 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

Preparation

• 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.

Comments

I have tried many recipes from this book, all were very good.