Enchilidas Poblanas Recipe
Three chicken enchilidas with cheese and mole sauce on top served with rice or beans, lettuce, tomatoes and sour cream.
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Ingredients
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Enchiladas
Method
Preparation
- 1
Prepare the Chicken Filling
In a bowl, mix the shredded chicken with half of the queso fresco and a pinch of salt. Set aside.
- 2
Fry the Tortillas
Heat vegetable oil in a skillet over medium heat. Quickly fry each tortilla for about 10 seconds on each side until soft. Drain on paper towels.
- 3
Assemble the Enchiladas
Take a tortilla, add about 1/4 cup of the chicken filling, and roll it up. Place the enchilada seam-side down in a baking dish. Repeat with remaining tortillas and filling.
- 4
Add Mole Sauce
Pour the mole sauce evenly over the assembled enchiladas, then sprinkle the remaining queso fresco on top.
- 5
Bake
Preheat the oven to 350°F (175°C). Bake the enchiladas for 20 minutes until heated through.
- 6
Serve
Serve hot, garnished with lettuce, tomatoes, and a dollop of sour cream. Optionally, serve with rice or beans on the side.
