Enchiladas Poblanas
Transform your dinner table with the bold and smoky flavors of Enchiladas Poblanas, a classic Mexican comfort dish perfect for any occasion. Featuring fire-roasted poblano peppers blended into a creamy, tangy sauce, this recipe elevates enchiladas to a new level of indulgence. Tender shredded chicken fills soft corn tortillas that are lightly fried for the perfect texture, then smothered in a luscious poblano cream sauce and topped with melted mozzarella or Oaxacan cheese. Baked to golden, bubbly perfection, this dish is a feast for the senses, combining the richness of sour cream with the slight kick of roasted peppers. Perfect for family dinners or festive gatherings, these enchiladas pair wonderfully with a side of Mexican rice or a crisp cucumber salad. Easy to prepare and irresistibly flavorful, Enchiladas Poblanas bring authentic Mexican cuisine right to your kitchen!
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Recipe Information
Ingredients
- 3 units Poblano peppers
- 2 pieces Chicken breast
- 12 units Corn tortillas
- 1.5 cups Sour cream
- 0.5 cup Milk
- 2 tablespoons Butter
- 2 units Garlic cloves
- 1 small Onion
- 2 cups Shredded cheese (mozzarella or Oaxacan)
- 2 tablespoons Vegetable oil
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
Instructions
Preheat the oven to 375°F (190°C).
Start by roasting the poblano peppers over an open flame or under the broiler until their skin is charred and blackened. Place them in a plastic bag or a bowl covered with plastic wrap and let them steam for 5-10 minutes.
While the peppers are steaming, bring a pot of water to boil. Add the chicken breasts and cook for 15-20 minutes until fully cooked. Remove from water, let cool slightly, then shred the chicken using two forks and set aside.
Once the poblano peppers have steamed, peel off the blackened skin, remove the seeds and stems, and roughly chop the peppers.
In a blender, combine the chopped poblano peppers, sour cream, milk, garlic, onion, salt, and black pepper. Blend until smooth to create the poblano cream sauce.
Heat a skillet over medium heat and add the butter. Pour the poblano cream sauce into the skillet and stir for 3-5 minutes until slightly thickened. Remove from heat and set aside.
In another skillet, heat the vegetable oil over medium heat. Lightly fry each corn tortilla for a few seconds on each side to make them pliable. Place the tortillas on a plate lined with paper towels to absorb excess oil.
Take a tortilla, add a small portion of shredded chicken to the center, and roll it tightly. Place the rolled tortilla seam-side down in a greased baking dish. Repeat with the remaining tortillas and chicken.
Pour the poblano cream sauce evenly over the rolled tortillas. Sprinkle the shredded cheese generously over the top.
Bake in the preheated oven for 15-20 minutes, or until the cheese is melted and bubbly.
Remove from the oven and let cool for 5 minutes. Serve warm, garnished with additional sour cream or chopped cilantro, if desired.
Nutrition Facts
Calories |
800 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 48.1 g | 62% | |
| Saturated Fat | 25.8 g | 129% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 176 mg | 59% | |
| Sodium | 1037 mg | 45% | |
| Total Carbohydrate | 49.9 g | 18% | |
| Dietary Fiber | 4.9 g | 18% | |
| Total Sugars | 11.1 g | ||
| Protein | 49.9 g | 100% | |
| Vitamin D | 0.9 mcg | 5% | |
| Calcium | 641 mg | 49% | |
| Iron | 2.7 mg | 15% | |
| Potassium | 624 mg | 13% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
