Discover the ultimate creamy poblano chicken enchiladas with our easy recipe. Indulge in rich flavors that’ll impress your family and friends! (152 chars)
Ingredients
Scale
2 cups of cooked, shredded chicken
2 large poblano peppers, roasted and peeled
1 small onion, finely diced
2 cloves of garlic, minced
1 cup of sour cream
1 cup of shredded cheese
1 cup of chicken broth
1 teaspoon of cumin
Salt and pepper, to taste
8 corn tortillas
Olive oil, for sautéing
Instructions
Roast the poblanos: Preheat your oven to 400°F (200°C). Place the poblano peppers on a baking sheet and roast for about 20-25 minutes, turning occasionally until the skin is blistered and blackened. Remove them from the oven, cover them with a kitchen towel, and let them steam for about 10 minutes. This will make peeling much easier!
Prep the filling: While your poblanos are steaming, heat a drizzle of olive oil over medium heat in a skillet. Sauté the diced onion until translucent (about 5 minutes) and then add the garlic. Cook for another 1-2 minutes until fragrant.
Shred the poblanos: Once the poblanos are cool enough to handle, peel off the skin and remove the seeds. Chop them into small pieces and add them to the skillet with chicken, cumin, salt, and pepper. Stir until well combined.
Make it creamy: In a bowl, whisk together sour cream and chicken broth until smooth. Pour half of this mixture into the skillet with the chicken and poblano mix. Mix everything together until fully incorporated.
Prep the tortillas: To make the tortillas easier to roll, lightly heat them in a dry skillet one at a time for about 10-15 seconds on each side until warm.
Fill the tortillas: Spoon about ¼ cup of the chicken mixture onto each tortilla, then roll them up tightly and place them seam-side down in a greased baking dish. Repeat until all the filling is used up.
Top with sauce and cheese: Pour the remaining creamy mixture over the rolled enchiladas and sprinkle with shredded cheese.
Bake: Place the baking dish in the preheated oven and bake for 25-30 minutes, or until bubbly and golden on top.
Notes
These Creamy Poblano Chicken Enchiladas are a deliciously creamy and satisfying dish, perfect for weeknight dinners or gatherings, featuring roasted poblano peppers and succulent chicken in a velvety sauce.
