Enchiladas Poblanas Recipe

Poach chicken

Place chicken thighs in a medium saucepan, cover with water (about 2 cups), add a pinch of salt. Bring to a gentle simmer and cook 12–15 minutes until cooked through. Remove, let cool slightly, then shred with two forks. Reserve 1/2 cup poaching liquid.

Cook aromatics

In a large skillet, heat 1 tbsp olive oil over medium heat. Add sliced onion and cook until softened and beginning to brown, about 6–8 minutes. Add minced garlic and cook 30 seconds until fragrant.

Simmer tinga

Add fire-roasted tomatoes (with juices) to a blender or use an immersion blender to pulse until slightly smooth. Stir tomato purée, minced chipotle, smoked paprika, oregano, chicken broth, 1 tsp salt, 1/2 tsp black pepper and reserved poaching liquid into the skillet. Bring to a simmer, then add shredded chicken. Stir and simmer 8–10 minutes until sauce thickens slightly and flavors meld. Finish with 1 tbsp lime juice. Taste and adjust salt/heat.

Roast poblanos

Char poblano peppers directly over a gas flame or under a broiler, turning until skins are blackened and blistered all over, about 8–10 minutes. Transfer to a bowl and cover with plastic wrap for 10 minutes to steam; this loosens skins.

Prepare peppers

When cool enough to handle, peel and discard skins (a little skin is fine), remove stems and seeds (leave some seeds if you want more heat). Roughly chop poblanos and the optional half jalapeño (seeded if desired).

Blend salsa

In a blender, combine chopped poblanos and jalapeño, 1/4 cup chopped white onion, 1 garlic clove, 1 tsp vegetable oil, 1/2 cup light cream (or half crema mexicana), cilantro, 3/4 tsp salt and 1 tbsp lime juice. Blend until smooth and creamy. Taste and adjust salt and lime if needed. If too thick, thin with 1–2 tbsp water or reserved chicken poaching liquid.

Warm sauce

Pour the blended salsa into a small saucepan and warm gently over low heat for 3–4 minutes, stirring, until heated through. Do not boil; keep creamy.

Make lime crema

Whisk together 1/4 cup crema mexicana (or sour cream) with 1/2 tsp lime juice and 1/8 tsp salt. Thin with 1–2 tsp water if you prefer a drizzle consistency. Keep chilled until ready to use.

Warm tortillas

Heat a dry skillet over medium-high heat. Quickly warm corn tortillas 20–30 seconds per side to become pliable, stacking them wrapped in a clean towel to keep soft. Alternatively, briefly fry each tortilla 10–15 seconds per side in 1–2 tbsp oil until soft and pliable, drain on paper towels.

Assemble enchiladas

Preheat oven to 350°F (175°C). Lightly coat the bottom of a baking dish with 2–3 tbsp of the warm creamy poblano salsa. Working with one tortilla at a time, place about 1/4 cup tinga chicken down the center of each tortilla, roll tightly and place seam-side down in the baking dish. Repeat to make 8 enchiladas (two per serving plate).

Top and bake

Pour remaining creamy poblano salsa evenly over rolled enchiladas. Drizzle with a little of the lime crema and sprinkle crumbled queso fresco. Bake 12–15 minutes until heated through and sauce bubbling slightly. Remove from oven and garnish with chopped cilantro.

Cut and fry

Stack 4 corn tortillas and cut into 1/4-inch strips. Heat 1/4 cup vegetable oil in a small skillet over medium-high heat. Fry tortilla strips in batches, stirring frequently, until golden and crisp, about 2–3 minutes. Transfer to paper towels and immediately season with 1/4 tsp salt. Keep crisp until serving.

Cook rice

Rinse 1 cup rice until water runs clear. In a small saucepan, heat 1 tsp oil over medium heat, add rice and toast 1 minute. Add 2 cups water and 1/2 tsp salt, bring to a boil, cover, reduce heat to low and simmer 15 minutes until water is absorbed. Remove from heat and let sit covered 5 minutes, then fluff with a fork.

Heat beans

While rice rests, place drained black beans in a small saucepan with 1–2 tbsp of the reserved poblano salsa or a splash of water, warm over low heat, stir in 1/4 tsp ground cumin and a pinch of salt. Heat until warmed through, about 3–4 minutes. Squeeze a lime wedge over beans if desired.