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Poblano Peppers Enchilada Recipe

Mely Martinez - México in my kitchen
  • minutes
  • Serves 12

INGREDIENTS

1/2 cup

milk & 1/4 cup cream

1 1/2

1/2-IN slices of Mexican bolillos or French baguette*

4

Poblano peppers (roasted, cleaned and cut into strips)

1/2 cup

White onion (chopped)

1/2 cup

roasted peanuts

4 tbsp

vegetable oil

Salt and pepper

12

corn tortillas

1

Chicken breast (cooked and shredded seasoned with salt and pepper.)

2 cups

Romaine Lettuce (finely shredded)

1/4 cup

cotija chesse or 1/3 crumbling cheese (like queso fresco)

4

Radishes (finely sliced)