Creamy Poblano Enchiladas Recipe
Three corn tortillas filled with grilled chicken and spinach, topped with our tasty roasted poblano salsa and queso fresco. Served with rice
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Ingredients
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Enchiladas
Poblano Salsa
Toppings
Method
Enchiladas
- 1
- 2
Assemble the Enchiladas
Lay out the corn tortillas on a flat surface. Place a portion of the chicken and spinach filling in the center of each tortilla. Roll them up tightly and place seam-side down in a baking dish.
Poblano Salsa
- 3
Roast the Poblano Peppers
Preheat your oven to 425°F (220°C). Place the poblano peppers on a baking sheet and roast for about 20 minutes or until the skins are charred and blistered. Remove from the oven and let them cool. Once cool, peel off the skins, remove the seeds, and chop the peppers.
- 4
Make the Salsa
In a medium bowl, combine the roasted poblano peppers, minced garlic, chopped onion, lime juice, cumin, and salt. Mix well and set aside.
Combine and Serve
- 5
Top and Serve
Preheat your oven to 375°F (190°C). Pour the poblano salsa evenly over the assembled enchiladas. Sprinkle crumbled queso fresco on top. Bake in the preheated oven for 20 minutes or until heated through and the cheese is slightly melted. Serve with cooked rice on the side.
