Enchiladas Poblanas

Transform your dinner table with the bold and smoky flavors of Enchiladas Poblanas, a classic Mexican comfort dish perfect for any occasion. Featuring fire-roasted poblano peppers blended into a creamy, tangy sauce, this recipe elevates enchiladas to a new level of indulgence. Tender shredded chicken fills soft corn tortillas that are lightly fried for the perfect texture, then smothered in a luscious poblano cream sauce and topped with melted mozzarella or Oaxacan cheese. Baked to golden, bubbly perfection, this dish is a feast for the senses, combining the richness of sour cream with the slight kick of roasted peppers. Perfect for family dinners or festive gatherings, these enchiladas pair wonderfully with a side of Mexican rice or a crisp cucumber salad. Easy to prepare and irresistibly flavorful, Enchiladas Poblanas bring authentic Mexican cuisine right to your kitchen!

Nutriscore Rating: 67/100

Prep Time:20 mins

Cook Time:40 mins

Total Time:60 mins

Servings: 4

Ingredients

• 3 units Poblano peppers
• 2 pieces Chicken breast
• 12 units Corn tortillas
• 1.5 cups Sour cream
• 0.5 cup Milk
• 2 tablespoons Butter
• 2 units Garlic cloves
• 1 small Onion
• 2 cups Shredded cheese (mozzarella or Oaxacan)
• 2 tablespoons Vegetable oil
• 1 teaspoon Salt
• 0.5 teaspoon Black pepper

Directions

Step 1

Preheat the oven to 375°F (190°C).

Step 2

Start by roasting the poblano peppers over an open flame or under the broiler until their skin is charred and blackened. Place them in a plastic bag or a bowl covered with plastic wrap and let them steam for 5-10 minutes.

Step 3

While the peppers are steaming, bring a pot of water to boil. Add the chicken breasts and cook for 15-20 minutes until fully cooked. Remove from water, let cool slightly, then shred the chicken using two forks and set aside.

Step 4

Once the poblano peppers have steamed, peel off the blackened skin, remove the seeds and stems, and roughly chop the peppers.

Step 5

In a blender, combine the chopped poblano peppers, sour cream, milk, garlic, onion, salt, and black pepper. Blend until smooth to create the poblano cream sauce.

Step 6

Heat a skillet over medium heat and add the butter. Pour the poblano cream sauce into the skillet and stir for 3-5 minutes until slightly thickened. Remove from heat and set aside.

Step 7

In another skillet, heat the vegetable oil over medium heat. Lightly fry each corn tortilla for a few seconds on each side to make them pliable. Place the tortillas on a plate lined with paper towels to absorb excess oil.

Step 8

Take a tortilla, add a small portion of shredded chicken to the center, and roll it tightly. Place the rolled tortilla seam-side down in a greased baking dish. Repeat with the remaining tortillas and chicken.

Step 9

Pour the poblano cream sauce evenly over the rolled tortillas. Sprinkle the shredded cheese generously over the top.

Step 10

Bake in the preheated oven for 15-20 minutes, or until the cheese is melted and bubbly.

Step 11

Remove from the oven and let cool for 5 minutes. Serve warm, garnished with additional sour cream or chopped cilantro, if desired.

Nutrition Facts

Serving size	(2010.2g)

Amount per serving	% Daily Value*
Calories	3657.4

Total Fat 195.6g	0%
Saturated Fat 100.7g	0%
Polyunsaturated Fat 18.8g
Cholesterol 615.7mg	0%
Sodium 5136.5mg	0%
Total Carbohydrate 329.2g	0%
Dietary Fiber 46.1g	0%
Total Sugars 56.0g
Protein 178.8g	0%

Vitamin D 106.2IU	0%
Calcium 2629.7mg	0%
Iron 12.1mg	0%
Potassium 2969.4mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 46.4%

Protein: 18.9%

Carbs: 34.7%