Chicken Enchiladas Recipe
Recipe information
Make Chicken Enchiladas in just 1h . guajillo chile, smoked gouda, poblano crema, organic black bean, roasted corn, avocado
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Ingredients
Enchilada Filling
Poblano Crema
Assembly
Prepare the Filling
1. Soak the Guajillo Chiles
In a small pot, bring water to a boil. Remove from heat and add the guajillo chiles. Let them soak for about 15 minutes until soft. Remove stems and seeds, then chop finely.
Prepare the Poblano Crema
3. Roast the Poblano Pepper
Char the poblano pepper over an open flame or in the oven until skin is blackened. Place in a bowl and cover with plastic wrap for 10 minutes. Peel the skin off, remove the seeds, and chop.
4. Blend the Crema
In a blender, combine the roasted poblano, sour cream, lime juice, garlic, and salt. Blend until smooth. Adjust seasoning if needed.
Assemble the Enchiladas
5. Fill the Tortillas
Preheat the oven to 375°F (190°C). Take a corn tortilla, add about 1/4 cup of the filling mixture in the center, then roll it up tightly. Place seam side down in a greased baking dish. Repeat with remaining tortillas.
6. Top with Cheese
After all enchiladas are in the dish, pour the poblano crema over the top and sprinkle with the remaining smoked gouda cheese.
7. Bake
Cover the baking dish with aluminum foil and bake in the preheated oven for 20 minutes. Remove the foil and bake for an additional 10 minutes until the cheese is bubbly and golden.
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