Enchiladas Gratinadas Recipe
Layered Corn Tortilla, Braised Chicken, Poblano Sauce, Gratin Cheese, Roasted Corn & Refried Beans
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Ingredients
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Tortillas and Filling
Poblano Sauce
Toppings
Method
Preparation of Poblano Sauce
Roast the Poblano Peppers
Roast the poblano peppers over an open flame or in the oven until charred. Place in a plastic bag to steam for 10 minutes, then peel, seed, and chop.
Cook the Sauce
In a skillet, heat olive oil over medium heat. Add chopped onion and garlic, cooking until soft. Stir in roasted poblano peppers, chicken broth, cumin, and salt. Simmer for 10 minutes, then blend until smooth.
Assemble and Bake Enchiladas
Layer the Enchiladas
Preheat the oven to 375°F (190°C). In a baking dish, spread a layer of poblano sauce. Take a corn tortilla, fill it with braised chicken and refried beans, roll it up, and place seam-side down in the dish. Repeat until all ingredients are used.
Add Sauce and Cheese
Pour remaining poblano sauce over the rolled tortillas and sprinkle grated cheese on top. Add roasted corn evenly over the top.
Serve
Garnish and Serve
Remove from oven, garnish with fresh cilantro, and serve hot.
