Ingredients for Enchiladas Poblanas
- Poblano Chiles
- Heavy Cream
- Onion
- Garlic Clove
- Sweet Corn
- Oaxaca Cheese
- Cooked Chicken Breast
- Corn Tortillas
- Corn Oil
- Salt And Pepper
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How to Make Enchiladas Poblanas
- Preheat oven to 400°F (200°C).
- Roast 4 large poblano peppers until blackened. Place in a bowl, cover with plastic wrap, and let steam for 15 minutes. Peel, remove seeds, and cut into 1/2-inch strips.
- Heat 2 tablespoons of oil in a large skillet over medium heat. Sauté 1 medium onion, chopped, and 2 cloves garlic, minced, until softened (about 5 minutes).
- Add the poblano strips, 1 cup frozen corn, and 2 cups cooked chicken (shredded) or 2 cups Oaxaca cheese. Season with 1 teaspoon salt and 1/2 teaspoon black pepper. Cook for 2 minutes, stirring frequently.
- Stir in 1 cup heavy cream. Reduce heat to low and simmer for 2 minutes.
- Set aside.
- Heat 1 inch of oil in a large skillet over medium-high heat. Briefly fry 12 corn tortillas (about 2 seconds per side) until pliable. Set aside.
- Fill each tortilla with approximately 1/4 cup of the chicken and poblano mixture.
- Roll up the tortillas and place them seam-down in a greased 9x13 inch baking dish.
- Pour 1 cup of heavy cream over the enchiladas. Top with 1 1/2 cups shredded Monterey Jack cheese.
- Bake for 20-25 minutes, or until the cheese is melted, bubbly, and golden brown.
- Serve immediately with arroz rojo (red rice).
Nutrition Information (Approximate per serving)
Sodium
15 g
Sugar
22g
Fat
136g
Carbs
11g
