SALSA VERDE PARA CHILAQUILES O ENCHILADAS
Ingredients
- 1 packet of OFCSM green sauce base for chilaquiles and enchiladas
Preparation Method
Mix the contents of the packet (60 g) with 2.5 cups of water. Bring to a boil over medium heat. Let it simmer for 5 to 10 minutes, turn off the heat, and it will be ready to use.
CHILAQUILES VERDES
Ingredients
- 3 cups of Green Sauce for Chilaquiles and Enchiladas
- Unsalted corn tortilla chips (totopos)
- Grated Chihuahua cheese
- Chopped onion
- Cream
Preparation Method
Take about a handful of totopos and coat them with the hot sauce (I place them in the pan with the sauce and immediately remove them with a slotted spoon so they don’t get too soggy). Serve them on a plate and sprinkle grated cheese and chopped onion to taste. Add a spoonful of cream on top and serve with refried beans. You can also top them with a fried egg or shredded cooked chicken breast.
ENCHILADAS VERDES
Ingredients
- 1 cooked and shredded chicken breast
- 12 corn tortillas
- 3 cups OFCSM Green Sauce for Chilaquiles and Enchiladas
- ½ cup grated cheese
- Sliced onion
- Cream to taste
- Oil, as needed
Preparation Method
In a pan with oil, lightly fry the tortillas. Dip each tortilla in the green sauce, fill with some chicken, and roll them up. Arrange 3 green enchiladas on each plate. Pour some green sauce over them and sprinkle with grated cheese. Garnish with onion slices and a bit of cream. Serve immediately.
ENCHILADAS SUIZAS
Ingredients
- 1 cooked and shredded chicken breast
- 12 corn tortillas
- 3 cups Green Sauce for Chilaquiles and Enchiladas
- 2/3 cup thick cream
- Thin slices of Chihuahua or Manchego cheese
- Oil, as needed
Preparation Method
In a pan with oil, lightly fry the tortillas. Mix the sauce with the cream. Fill each tortilla with a bit of chicken and roll them up. Arrange 3 enchiladas on each plate. Pour some sauce over them and cover with cheese slices. Melt the cheese in the microwave or a conventional oven. Serve immediately.
CHICHARRON EN SALSA DE CHORIZO
Ingredients
- 1 packet (60 g) of OFCSM Green Sauce base for Chilaquiles and Enchiladas
- 200 g pork cracklings (chicharrón)
- 150 to 200 g chorizo prepared with Sazonadores con Sabor a México
- 3 cups of water
Preparation Method
In a saucepan, cook the chorizo with a little oil. While the chorizo is browning, cut the chicharrón into medium-sized pieces. Add the water and seasoning packet to the saucepan and bring to a boil. Let it simmer for a few minutes, then add the chicharrón. Let it simmer for just a few more minutes to keep the chicharrón firm. Serve immediately and accompany with freshly cooked beans.