Enchiladas de Calabaza con Pollo

INGREDIENTS

• 5 pieces of tomato
• 5 pieces of dry morita chili
• 1/4 of piece of onion
• 1 clove garlic
• 1 tablespoon of garlic
• 1 piece of shredded chicken breast
• 3 pieces of zucchini
• 1 tablespoon of olive oil
• 1/2 Cup of crumbled panela cheese
• to taste of coriander to decorate

PREPARATION

Preheat the oven to 180 ° C.

On a griddle, grill the tomatoes, chilies, onion, and garlic. Blend until you get a sauce.

In a saucepan, heat the oil, pour the sauce and cook for 10 minutes. Reserve a little of the sauce to serve, and add the chicken breast to the saucepan. Cook 5 more minutes.

Using a peeler, cut the squash into thin slices.

On a table place 3 strips of pumpkin and fill with the chicken.

Place the enchiladas in a baking dish, add a little olive oil, season with salt and pepper. Bake 10 minutes or until squash is soft.

Serve hot with more sauce, cheese and coriander.

Note: Pumpkin slices must be thin enough to handle