Zutaten für Chicken Enchiladas W Poblano Cream Sauce
- 2 lbs boneless, skinless chicken breasts, cooked and shredded
- Poblano Pepper
- 1 medium yellow onion, chopped
- Flour Tortillas
- Cream Of Chicken Soup
- Monterey Jack Cheese
- Garlic Salt
- Black Pepper
- Lettuce
- Rice
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Zubereitung von Chicken Enchiladas W Poblano Cream Sauce
- Preheat oven to 375°F (190°C).
- Roast poblano peppers until skin is blackened. Place in a bowl, cover with plastic wrap, and let steam for 10 minutes. Peel, seed, and chop.
- In a large skillet, heat olive oil over medium heat. Sauté onion and garlic until softened, about 5 minutes.
- Stir in roasted poblanos, cumin, and chili powder. Cook for 2 minutes.
- Add cream cheese, sour cream, and chicken broth. Stir until smooth and creamy.
- Season with salt and pepper to taste.
- Warm tortillas according to package directions.
- Fill each tortilla with shredded chicken and a spoonful of the poblano cream sauce.
- Roll up the enchiladas and place them seam-down in a greased 9x13 inch baking dish.
- Pour remaining sauce over enchiladas and top with shredded Monterey Jack cheese.
- Bake for 20-25 minutes, or until cheese is melted and bubbly.
- Garnish with fresh cilantro before serving.
Nutrition Information (Approximate per serving)
Sodium
47 g
Sugar
10g
Fat
83g
Carbs
28g
