Enchiladas Poblanas Recipe

Roast the poblano peppers directly over a gas flame, under a broiler, or on a hot cast-iron skillet, turning frequently until the skin is blackened and blistered all over (about 8–12 minutes). Place the hot peppers in a bowl and cover with plastic wrap or a tight lid for 10 minutes to steam—this loosens the skin.

When cool enough to handle, peel the charred skin off the poblanos, remove stems and seeds, then roughly chop the flesh. Reserve any juices.

Heat 1 tbs vegetable oil in a small skillet over medium heat. Add 1/4 white onion (roughly chopped) and 2 garlic cloves; sauté 2–3 minutes until softened and fragrant but not browned.

Transfer the roasted poblano, sautéed onion and garlic to a blender. Add 120 ml stock, 1 tsp salt, 1/4 tsp black pepper, 1 tbs lime juice and cilantro if using. Blend until smooth or to desired texture. Taste and adjust seasoning. If salsa is too thick, add up to 2–3 tbs more stock or water.

Keep warm or set aside at room temperature. If preparing ahead, refrigerate and rewarm gently before assembling enchiladas.

Place thinly sliced red onion into a heatproof jar or bowl.

In a small saucepan, combine 120 ml white vinegar, 60 ml water, 1 tbs sugar and 1/2 tsp salt. Bring just to a simmer to dissolve sugar and salt, then remove from heat.

Pour the hot vinegar mixture over the sliced onions so they are submerged. Let cool to room temperature, then cover and refrigerate for at least 30 minutes (best after 1 hour). Drain before serving. Keep refrigerated up to 2 weeks.

Heat 1 tbs vegetable oil in a medium skillet over medium heat. Add 1/2 small white onion (finely chopped) and sauté 2–3 minutes until translucent.

Add 1 minced garlic clove and cook 30 seconds until fragrant.

Add 300 g shredded cooked chicken to the skillet. Stir in 1/2 tsp ground cumin, 1/2 tsp salt and 1/4 tsp black pepper. Cook 2–3 minutes until heated through and flavors meld.

Remove from heat and stir in 1 tbs chopped cilantro. Taste and adjust salt if necessary.

Preheat the oven to 180°C (350°F). Lightly oil a 9x13-inch (or similar) baking dish.

Warm 8 corn tortillas to make them pliable: heat a skillet over medium-high and brush each tortilla lightly with oil (about 2 tbs total oil for all tortillas) or hold over a flame briefly. Keep tortillas wrapped in a clean towel to stay warm and soft.

Spoon about 2–3 tbs of the chicken filling down the center of each tortilla. Roll tightly and place seam-side down in the prepared baking dish (this recipe makes 6 enchiladas; extra tortillas can be used for 2 more or reserved). Arrange enchiladas snugly in the dish.

Pour or ladle the warm Poblano salsa evenly over the assembled enchiladas, coating them generously (about 120–180 ml salsa total).

Spoon small pools of Mexican crema over the top (reserve some crema for finishing) and sprinkle half of the crumbled queso fresco over the enchiladas.

Bake in the preheated oven 10–12 minutes until heated through and toppings are warmed. If you prefer slightly browned edges, place under the broiler for 1–2 minutes watching closely.

Remove from oven. Drizzle remaining crema over the enchiladas, sprinkle remaining queso fresco, arrange avocado slices on top or to the side, and scatter pickled onions and cilantro as garnish. Season avocado lightly with 1/4 tsp salt.