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chicken breasts chili poblano chili guajillos cumin garlic water oil tortillas rice of lettuce tomato sour cream
Viewed: 39 - Published at: 8 years agoIngredients
- 1 lb. chicken breasts
- 5 large chili poblano
- 5 large chili guajillos
- 1 tsp. cumin
- 2 cloves of garlic
- 2 c. water
- 2 Tbsp. oil
- 15 tortillas
- 1 c. cooked rice
- 1/2 head of lettuce, chopped
- 1 tomato, chopped
- 1 c. sour cream
Method
- Boil chicken in a large pot.
- Wash peppers and remove seeds. In a small pot boil pepper in a little water until peppers are soft.
- Put peppers, cumin, garlic and water in a blender and blend until smooth.
- Heat stove to medium high.
- Heat oil in frying pan. Put chili sauce in a large bowl.
- Drain and separate boiled chicken.
- Dip tortilla in chili sauce.
- Fry tortilla in frying pan for 2 seconds on each side.
- Put chicken in fried tortilla and roll up like a burrito.
- Repeat for all tortillas. Chop lettuce and tomatoes.
- Serve hot enchiladas with rice, lettuce, tomatoes, sour cream and hot sauce.
