Tradicionally from Zacatecas, a state of central México, these enchiladas are known for its combination of poblano chiles and cream.

INGREDIENTS

Tortillas 1 kg
Pork loin ¼ kg
Cream ½ liter
Cream cheese ¼ kg, crumbled
Romaine lettuce ½ kg
Poblano chiles 6, stemmed
Garlic 1 clove, peeled and chopped
Onion ¼, peeled and chopped
Salt to taste
Vegetable oil

PREPARATION
BOIL the loin until well cooked. ADD salt. LET cool and SHRED. SAUTE the shredded loin in a pan with oil, garlic and onion.
ROAST the chiles and GRIND together with the cream.
ADD the preparation to a saucepan, and incorporate half of the cream cheese. HEAT over medium heat and STIR constantly. When boiling, REMOVE from heat.
HEAT the tortillas and spread the sauce over them. ADD the loin and FOLD them.
SERVE immediately, together with lettuce. SPREAD the remaining cheese and sauce on top.

Tip: for Enchiladas Zacatecanas Rojas, use Guajillo Chiles, garlic, oregano, and olive oil, all minced and cooked for 15 minutes. These will be reddish and hotter.