RE: Enchiladas Potosinas
GONZALEZ MOLINA ENFRIJOLADAS Liquefy beans cooked in appropriate quantity of their own broth to obtain a sufficiently thick mixture and heat it to slow fire, until it begins to boil. The fried enchiladas are soaked well in the mixture and they are served from three to five in each plate. They are adorned with cream, sweet pepper ribbons, onion and chopped parsley.
2 chicken breasts cooked with an onion piece,
3 cloves of garlic,
salt and 5 peppers.
Already cooked you deshebran.
1/2 cup of chicken broth,
1 medium can of jitomate puree
or 4 jitomates,
1/2 thin sliced onion and cut in
2 chopped cloves of garlic,
6 chilis peeled poblanos, desvenados and cut in ribbons,
1 cup of cream,
150 gr. of cheese grated chihuahua,
18 enchiladas potosinas soaked in 1/2
cup of jumbled milk with 2 whole
eggs, and salt,
1 spoonful of sugar,
5 spoonfuls of oil.
In a saucepan he/she warms the oil, there it is fried the onion, the garlic and the cracks by 10 minutes, he/she is added the puree or milled jitomate, it is allowed to refry a little, adding him the broth and the cream seasoning it with salt and sugar. In a refractory one they leave placing a layer of enchiladas potosinas, chicken, refried and cheese. This way successively until finishing in cheese, he/she enters to the oven of gas at 350°C for 30 minutes