ReceptnaptárEnchiladas Americano (Egg and Cornmeal Enchiladas with Chicken)
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Ingredients
Method
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- Remove the seeds and veins of the chilies, boil for 15 minutes, then press through a sieve to make a thick sauce.
- Salt the chicken and mix it with 2 tbsp of the chili sauce.
- Beat the eggs until frothy, add the milk, then stir into the cornmeal-flour-salt mixture to get a thin batter.
- In a hot, oiled pan, cook 'pancakes' about 15 cm in diameter from the batter.
- Put 2 tbsp of the chicken filling on each, roll up, and place on a platter.
- Pour the remaining chili sauce over them and sprinkle with Parmesan.
Source: Project Gutenberg – Enchiladas Americano (Közkincs (public domain)), adapted and translated. This page is also licensed Közkincs (public domain).
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