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Enchiladas With Walnut Sauce

Prepare your taste buds for a flavor explosion with our Enchiladas with walnut sauce! These rich and varied gastronomic delights are stuffed and wrapped in corn tortillas and topped with a creamy walnut sauce that will leave you wanting more. Each bite is a perfect combination of spicy and creamy, you'll love them! Ready to enjoy a feast of flavors?

Created by:
45 mins
Medium
4 SERVERS

Nutrition per serving

Energy

277.3 kcal

Fat

16 g

Saturates

4.7 g

Carbs

24.98 g

Sugars

8.5 g

Fiber

4.4 g

Protein

11.9 g

Salt

301 mg

Nutrition per serving

Energy

277.3 kcal

Fat

16 g

Saturates

4.7 g

Carbs

24.98 g

Sugars

8.5 g

Fiber

4.4 g

Protein

11.9 g

Salt

301 mg
0%

PREP TIME

20 mins

0%

COOK TIME

15 mins

0%

TOTAL TIME

45 mins

Ingredients

For the filling:

For the sauce:

Assembly:

Method

    1. For the stuffing: in a saucepan, sauté the garlic and onion in plenty of oil, add the apple and pear, peeled and cut into cubes, cook until they lose their water.
    2. Add the hazelnuts, raisins and chopped dried apricots. Sauté.
    3. Add the meat and cook until it starts to brown. Season with salt and pepper and add the clove powder and cinnamon. Cut the poblano chili into slices and sauté separately.
    4. For the sauce: if peeled walnuts are not available, cook the walnuts in boiling water for one minute, leave to cool, peel and cool.
    5. Grind the peeled walnuts with the cream cheese and cream. If the mixture is too thick, thin it with milk.
    6. To assemble: cook the tortillas in turn, fill with the meat stew and poblano bell pepper strips and place on a platter.
    7. Pour the sauce over the enchiladas and garnish with cranberries, slightly crushed hazelnuts and a little coriander.

Tips

Store the tortillas when cooking in a clean, folded cloth, so that they retain moisture and do not dry out and harden.

Ingredients

For the filling:

For the sauce:

Assembly:

Method

    1. For the stuffing: in a saucepan, sauté the garlic and onion in plenty of oil, add the apple and pear, peeled and cut into cubes, cook until they lose their water.
    2. Add the hazelnuts, raisins and chopped dried apricots. Sauté.
    3. Add the meat and cook until it starts to brown. Season with salt and pepper and add the clove powder and cinnamon. Cut the poblano chili into slices and sauté separately.
    4. For the sauce: if peeled walnuts are not available, cook the walnuts in boiling water for one minute, leave to cool, peel and cool.
    5. Grind the peeled walnuts with the cream cheese and cream. If the mixture is too thick, thin it with milk.
    6. To assemble: cook the tortillas in turn, fill with the meat stew and poblano bell pepper strips and place on a platter.
    7. Pour the sauce over the enchiladas and garnish with cranberries, slightly crushed hazelnuts and a little coriander.

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Copyright © 2025International Nut & Dried Fruit Council. All rights reserved.
VISIT INC WEBSITE   | CONTACT   |   WHO WE ARE   |   LEGAL
Facebook Instagram Youtube Tiktok