Enchiladas Poblanas
Tender chicken and roasted poblano peppers wrapped in corn tortillas, smothered in a creamy poblano sauce and melted cheese.
Equipment
Ingredients
Main
corn tortilla
8 piece
chicken breast
400 g
poblano pepper
4 piece
onion
1 piece
garlic
3 clove
cream
200 ml
cheese
150 g
olive oil
30 ml
salt
5 g
black pepper
2 g
Instructions
Prepare the ingredients
Slice the onion, mince the garlic, and cut the poblano peppers into strips.
Cook the chicken
Season the chicken and cook it until golden and cooked through.
Sauté the vegetables
Sauté the onion, garlic, and poblano strips until softened.
Make the creamy poblano sauce
Add cream to the sautéed vegetables and simmer to create a smooth sauce.
Assemble the enchiladas
Fill the tortillas with chicken and vegetables, roll them up, and place in a baking dish.
Add sauce and cheese
Pour the poblano sauce over the enchiladas and sprinkle with cheese.
Bake the enchiladas
Bake until the cheese is melted and bubbly.
Original recipe
Storage
Reheat covered to keep tortillas soft.
Your kitchen, together
Try Chopa today
Save recipes, plan meals, and manage your groceries — all in one place.