Enchiladas Poblanas

Enchiladas Poblanas

Enchiladas Poblanas are a delightful Mexican comfort food, hailing from the Puebla region of Mexico. These enchiladas feature warm corn tortillas filled with tender, shredded chicken, all enveloped in a velvety poblano sauce that boasts a smoky flavor and a hint of creaminess. Topped with melted Monterey Jack cheese and a drizzle of rich crema, this dish is a celebration of flavors that will transport your taste buds straight to the heart of Mexico. Perfect for family gatherings or a cozy night in, these enchiladas are sure to impress!

Servings: 6

Ingredients

  • Corn tortillas (12)
  • Chicken breasts (2 cups, cooked and shredded)
  • Poblano peppers (4, roasted and chopped)
  • Monterey Jack cheese (1 1/2 cups, shredded)
  • Crema or Mexican crema (1/2 cup, for drizzling)
  • Sour cream (1/2 cup, for serving)
  • Onion (1, diced)
  • Garlic (3 cloves, minced)
  • Flour (2 tablespoons)
  • Chicken broth (2 cups)
  • Vegetable oil (2 tablespoons)
  • Salt (to taste)
  • Pepper (to taste)
  • Fresh cilantro (for garnish)

Instructions

  1. Preheat your broiler. Place the poblano peppers on a baking sheet and broil until the skin is charred and blistered, turning occasionally to ensure even roasting. Once done, remove from the oven and let cool. Peel off the charred skin, remove the seeds, and chop the peppers.
  2. In a large skillet, heat the vegetable oil over medium heat. Add the diced onion and minced garlic, sautéing until softened and fragrant, about 3-4 minutes.
  3. Sprinkle in the flour and cook for 1 minute, stirring continuously. Gradually whisk in the chicken broth until smooth, then bring to a gentle simmer. Continue cooking until the sauce thickens, about 5-7 minutes.
  4. Remove the skillet from the heat and stir in the chopped roasted poblano peppers and sour cream. Season with salt and pepper to taste. This rich sauce will be the heart of your enchiladas!
  5. Preheat your oven to 350°F (175°C). Spread a thin layer of the poblano sauce on the bottom of a baking dish to prevent sticking.
  6. Take each corn tortilla and dip it into the remaining poblano sauce, coating both sides. Fill each tortilla with a generous amount of shredded chicken, roll it up tightly, and place seam-side down in the baking dish.
  7. Once all the tortillas are filled and arranged, pour the remaining poblano sauce over the top and sprinkle with shredded Monterey Jack cheese.
  8. Bake in the preheated oven for 25-30 minutes, or until the cheese is melted and bubbly.
  9. Remove from the oven and drizzle with crema. Garnish generously with fresh cilantro before serving.
  10. Serve hot and enjoy the burst of flavors!

Dietary Information

Servings: 6 • Dish Type: Main Course • Prep Time: 20 minutes • Cook Time: 40 minutes • Calories: 450 • Fat: 20g • Carbs: 40g • Protein: 30g • Sodium: 600mg • Sugar: 3g