Enchiladas pachuqueñas

Enchiladas pachuqueñas

By
From
My Abuela's Table
Serves
4

Ingredients

Quantity Ingredient
1/2 cup Salsa de chipotle
1/2 cup chicken stock
1/2 cup unsalted peanuts
salt
1/2 teaspoon sugar
1/2 cup oil, for frying
12 tortillas
1 chicken breast fillet, cooked and sliced
1 cup queso fresco, danish fetta or other mild cheese, grated
2 cups finely shredded lettuce
1 ripe tomato, finely chopped
1/2 cup sour cream

Method

  1. Blend sauce, chicken stock and peanuts together until smooth. Add salt. Pour into a pan and bring to the boil on a medium heat.
  2. Add sugar and simmer until the sauce thickens.
  3. Heat oil. Dip tortillas in one at a time, then coat tortillas in the peanut sauce. Arrange on a serving platter or plate.
  4. Fill the centre of each tortilla with chicken and fold into triangles.
  5. Pour the rest of the sauce over enchiladas and sprinkle with cheese. Serve with finely shredded lettuce leaves, chopped tomato and sour cream.
Tags:
My
Abuela's
Table
Daniella
Germain
abuelas
abeulas
Mexico
Mexican
SBS
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