Enchiladas Poblanas

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!