Jalisco Style Enchiladas - Enchiladas Tapatias

"A good choice for vegetarians, as these delicious enchiladas contain no meat. Posted from an online source in response to a recipe request."
 
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Ready In:
40mins
Ingredients:
14
Serves:
6
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ingredients

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directions

  • Cut 3 of the roasted poblano chilies into strips and reserve them for the enchilada filling.
  • Place remaining chilies, tomato, onion and garlic; puree in blender or food processor, adding water as necessary.
  • Heat the oil in a saucepan, add the tomato-chili puree and cook over medium heat for 5 minutes, stirring occasionally.
  • Add the milk, cream, tequila if using, and salt to taste.
  • Cook until the sauce thickens enough to coat a spoon.
  • In a skillet, heat just enough oil to soft-fry the tortillas until soft.
  • Drain on absorbent paper or paper towels.
  • Dip each tortilla in the sauce; place it on a plate and place on each one a few avocado slices, some crumbled cheese and a few reserved chili strips.
  • Roll moistened tortilla around the filling.
  • Place rolled tortillas on plates, top with sauce and garnish with shredded lettuce and sliced radishes.

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