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Poblano Chile Enchiladas
Poblano Chile Enchiladas
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Prep Time:
35 minutes
Cook Time:
75 minutes
Total Time:
140 minutes
Delicious chicken enchiladas with creamy roasted poblano sauce and melted mozzarella cheese.
Ingredients:
  • 3 cups water
  • 2 (8 ounce) skinless, boneless chicken breast halves
  • 1 medium onion, chopped
  • 2 tablespoons minced garlic
  • 1 tablespoon chicken bouillon granules
  • 4 fresh poblano chilies
  • 1 (8 ounce) container sour cream
  • 2 tablespoons olive oil
  • 10 (6 inch) corn tortillas
  • 1 cup shredded mozzarella cheese
Instructions:
  • In a saucepan over medium heat, mix water, chicken, onion, garlic, and bouillon. Bring to a boil, then lower heat to medium-low and simmer for about 40 minutes until chicken is fully cooked. Check with a thermometer – it should read at least 165°F (74°C). Remove chicken to cool on a plate. Set aside 1 cup of broth and discard the remaining.
  • Char poblano chiles over a flame or broiler until blackened. Transfer chiles to a bag or covered bowl and allow to cool for 30 minutes. Peel off blackened skin, deseed, and remove membranes.
  • Blend poblano flesh in a blender with 1 cup of reserved chicken broth and sour cream until creamy.
  • In a skillet heated over medium heat with oil, fry tortillas individually until they soften and start to crisp, about 10 to 15 seconds each. Stack the fried tortillas on a plate.
  • Simmer the puréed poblano mixture in the skillet for 10 minutes.
  • Slice the chilled chicken into 1/4-inch strips while the sauce is cooking.
  • - With tongs, immerse a tortilla in the flavorful hot sauce in the skillet, ensuring both sides are coated, then transfer it to a work surface. Fill the center with savory chicken, roll the tortilla tightly around the filling, and position the enchilada in the serving dish with the seam-side down. Repeat this process to create the remaining enchiladas.
  • Drizzle the remaining sauce over the enchiladas and top with a generous sprinkle of melty mozzarella cheese.

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