Enchiladas de Calabaza con Pollo
Jun 27, 2020
- 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
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