Green Enchiladas with Confit Duck
Temps
45 min
Difficulté
moyen
Ingrédients
12
Budget
~16-24 €
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Valeurs nutritionnelles
Score santé
Médiocre · /100
620 kcal
par portion
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Etapes
- 1
Shred the confit duck and remove the bones.
8 min
- 2
Char the poblano peppers over a flame or in a skillet, then peel and deseed them.
8 min
- 3
Cook the tomatillos in a skillet with the chopped onion and garlic for 5 minutes.
5 min
- 4
Blend the cooked tomatillos, poblano peppers, cilantro and crème fraîche in a blender.
3 min
- 5
Pour the sauce into a saucepan, add 100ml of water, and season to taste with salt and pepper.
1 min
- 6
Warm the tortillas one by one in a skillet with a little oil.
5 min
- 7
Dip each tortilla in the sauce, fill with confit duck, roll and place in a baking dish.
8 min
- 8
Cover with the remaining sauce and sprinkle with grated cheese.
2 min
- 9
Bake in the oven at 180°C for 12 minutes.
12 min
