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.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 389.22 Kcal (1630 kJ) | ||
| Calories from fat | 231.72 Kcal | ||
| % Daily Value* | |||
| Total Fat | 25.75g | 40% | |
|---|---|---|---|
| Cholesterol | 20.91mg | 7% | |
| Sodium | 191.05mg | 8% | |
| Potassium | 753.92mg | 16% | |
| Total Carbs | 35.94g | 12% | |
| Sugars | 4.29g | 17% | |
| Dietary Fiber | 10.48g | 42% | |
| Protein | 10g | 20% | |
| Vitamin C | 16.2mg | 27% | |
| Iron | 1.5mg | 8% | |
| Calcium | 211.6mg | 21% | |
| Amount Per 100 g | |||
| Calories | 151.74 Kcal (635 kJ) | ||
| Calories from fat | 90.34 Kcal | ||
| % Daily Value* | |||
| Total Fat | 10.04g | 40% | |
|---|---|---|---|
| Cholesterol | 8.15mg | 7% | |
| Sodium | 74.48mg | 8% | |
| Potassium | 293.92mg | 16% | |
| Total Carbs | 14.01g | 12% | |
| Sugars | 1.67g | 17% | |
| Dietary Fiber | 4.09g | 42% | |
| Protein | 3.9g | 20% | |
| Vitamin C | 6.3mg | 27% | |
| Iron | 0.6mg | 8% | |
| Calcium | 82.5mg | 21% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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