Enchiladas

Hansel Aguilar Cervantes

4to Tamayo
 Enchiladas
Enchiladas are a typical Mexican dish that is made
with corn tortilla, bathed in a sauce, spicy or not, using
a chili in its preparation.

The dish has its origin in pre-Columbian civilizations,

present even in the Florentine Codex mentions the
word chillapitzalli, which is made up of the Nahuatl
word chilli, which means chili, and tlapitzalli which
means flute, that is, enchilada flute, described in the
same text as a tortilla and chili dish.
There are more than 100 types of enchiladas
For example:

1
Green Enchiladas 2
Red Enchiladas 3
Swiss Enchiladas Mining enchiladas
Ingredients
Serrano chili
1-2 Corn tortillas
12

Vegetable oil
Chicken breast White onion 2 tablespoons
1 Salt to taste
500g
Green tomato
8

Cream to taste
Coriander branch Ground black
Garlic clove Panela cheese
1 pepper to taste
1 100g
Preparatation
FOR THE CHICKEN
1.- Cook the chicken breast in boiling water with half an
onion and season with salt and pepper to taste.

2.- When the chicken is cooked (approximately 25

minutes), let it cold, shred it and set aside.
Preparation
FOR THE SAUCE
3.- In a pot with boiling water, cook the
green tomatoes, half an onion, the garlic
clove and the serrano peppers for 8 minutes.

4.- Blend with the cilantro, add salt and

pepper to taste and set aside.
Preparation
ARMED
5.-In a hot frying pan, add two tablespoons of oil
and pass the tortillas through it on both sides.

6.-Immediately fill the tortillas with the shredded

chicken and make 3 tacos that you will place
face down on a plate.

7.-Bathe the tacos with the green sauce and

garnish with panela cheese, cream and onion