Chicken Enchiladas Recipe

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.

Cook the Filling

In a skillet, heat olive oil over medium heat. Add the chopped guajillo chiles, cooked shredded chicken, black beans, corn, salt, and black pepper. Stir and cook for about 5-7 minutes until heated through. Remove from heat and mix in the smoked gouda cheese until melted.

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.

Blend the Crema

In a blender, combine the roasted poblano, sour cream, lime juice, garlic, and salt. Blend until smooth. Adjust seasoning if needed.

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.

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.

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.

Garnish and Serve

Remove from the oven and let cool for a few minutes. Slice avocado and serve on the side. Garnish with fresh cilantro before serving.