Roasted Chicken Enchiladas Recipe
With poblano cream and smoked tomato pico
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Ingredients
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Ingredients
Method
Directions
- 1
Prepare the Poblano Cream
In a blender, combine roasted poblano peppers, heavy cream, smoked paprika, garlic powder, salt, and pepper. Blend until smooth and creamy. Set aside.
- 2
Make the Smoked Tomato Pico
In a bowl, mix diced tomatoes, onion, cilantro, lime juice, salt, and pepper. Stir well and set aside.
- 3
Assemble the Enchiladas
Preheat the oven to 350°F (175°C). Take a corn tortilla, fill it with shredded rotisserie chicken, and roll it up tightly. Place it seam-side down in a greased baking dish. Repeat with remaining tortillas.
- 4
Add Sauce and Bake
Pour the poblano cream evenly over the rolled enchiladas. Cover with aluminum foil and bake for 20 minutes. Remove the foil and bake for an additional 10 minutes until bubbly and slightly golden.
- 5
Serve
Remove from the oven, let cool for a few minutes, then serve topped with the smoked tomato pico.
