Bean Enchiladas With Salsa Verde

Difficulty MEDIUM
60 min
Bean Enchiladas With Salsa Verde

BEAN ENCHILADAS WITH SALSA VERDE

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Ingredients

  • 1 cup of Isadora ® Mayocoba refried beans
  • 1 medium chicken breast, cooked and shredded
  • 18 green tomatoes
  • 1 cup of table cream (mexican media crema)
  • 1/4 onion
  • 1/4 cup of cilantro, chopped
  • 2 tablespoons of chicken bouillon powder
  • Salt to taste
  • Oil to fry in
  • 18 tortillas
  • 2 cups of shredded manchego cheese
Spoon illustration

Preparation

Blend the tomatoes, Isadora beans, mexican cream sauce, chilis, onion, cilantro, chicken bouillon powder and salt. Pour the sauce into a pot with 2 tablespoons of oil and heat on low heat for 5 minutes.

Fry the tortillas on one side in a hot frying pan filled with oil, and let the oil drip off. Fill the tortillas with the chicken and roll them up.

Cover the enchiladas with sauce and add the shredded cheese.

Bake the enchiladas until cheese is melted and golden, then serve immediately.