Enchiladas Poblanas Recipe
Chicken enchiladas topped with a sweet, dark poblano sauce. Served with rice and beans. Topped with lettuce, sour cream, shredded cheese, and a tomato slice.
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Ingredients
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Enchiladas
Toppings
Rice and Beans
Method
Enchiladas Preparation
- 1
Prepare the Poblano Sauce
Roast the poblano peppers over an open flame or under the broiler until the skins are charred. Place them in a plastic bag to steam for about 10 minutes. Once cooled, peel off the skins, remove the seeds, and chop them.
- 2
- 3
Blend the Sauce
Add the roasted poblano peppers, chicken broth, cumin, and salt to the saucepan. Blend the mixture with a hand blender until smooth. Simmer for 10 minutes to allow flavors to meld.
- 4
Fill the Tortillas
Preheat the oven to 375°F (190°C). Warm the corn tortillas in a skillet or microwave until pliable. Take a tortilla, add 1/4 cup of shredded chicken in the center, roll it up, and place it seam-side down in a baking dish. Repeat with remaining tortillas.
- 5
Top with Sauce
Pour the poblano sauce over the rolled enchiladas, covering them completely.
- 6
Bake
Bake the enchiladas in the preheated oven for 20-25 minutes until heated through.
Serving
- 7
Prepare the Plate
While the enchiladas are baking, prepare the rice and beans. Serve 1 cup of cooked white rice and 1 cup of refried beans on each plate.
- 8
Add Toppings
Once the enchiladas are out of the oven, place 2-3 enchiladas on each plate next to the rice and beans. Top with shredded lettuce, a dollop of sour cream, shredded cheese, and a slice of tomato.