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- Wheat Tortillas 15 cm
- 2 Tbs Butter
- 1 Onion. Finely chopped.
- 2 Poblano Chillies. Drained and diced.
- 1/2 Cup Canned or Frozen Corn Kernels
- 1 TBS Dry Epazote
- 2 Cans Huitlacoche
- 2 Poblano Chillies
- 1/3 Cup Milk
- 1/4 Cup Butter
- 1 1/2 TBS Flour
- 2 Cups Double Thick Cream or Creme Fraiche
- Salt to Taste
- 1 1/2 Cups Medium Cheddar Cheese
TO PREPARE THE FILLING:
- Melt the butter in a frying pan.
- Add the onion and sauté for 2 minutes or until light brown and transparent.
- Add the chillies, corn kernels, epazote and huitlacoche with its juice.
- Cook over medium heat, stirring constantly until the filling comes together and is not too wet.
- Check seasoning.
TO PREPARE THE SAUCE:
- Finely, purée the chillies in a blender with the milk.
- Melt the butter, at a medium heat, in a saucepan.
- Add the flour to the pan and cook, stirring constantly until it is lightly browned.
- Remove from the heat and continue to stir while adding the chile purée, cream and salt. Try to avoid forming lumps of flour.
- Return to low heat and stir constantly until the sauce begins to boil and thicken. Set aside.
TO ASSEMBLE THE ENCHILADAS:
- On a medium heated, non-stick, dry pan, heat the wheat tortillas 30 seconds per side to make them soft and pliable.
- Place a tablespoon-full of the filling on each tortilla and roll tightly.
- Arrange in a single layer in a greased ovenproof dish.
- Cover with aluminum foil and set aside until 15 minutes before serving.
- Before serving, preheat oven to 260C
- Pour the sauce over the filled tortillas and sprinkle with the cheese.
- Bake for about 10 minutes until the sauce bubbles and the cheese is slightly golden.