Poblano Chicken Enchiladas

Recipe Collection: Dinner

Poblano Chicken Enchiladas, a mouthwatering Mexican dish perfect for non-vegetarians. This recipe features tender chicken wrapped in soft corn tortillas, smothered in a creamy poblano sauce, and topped with melted mozzarella cheese. With the potential for dairy allergies, this dish is a comforting choice for family dinners or gatherings.

The enchiladas boast a savory flavor profile, making them versatile for meal prep or special occasions. Pair them with a fresh salad or serve alongside rice for a complete meal.

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Overview

These Poblano Chile Enchiladas are a delightful Mexican dish that combines tender chicken with the smoky flavor of roasted poblano peppers. Wrapped in corn tortillas and topped with a creamy poblano sauce and melted mozzarella cheese, this dish is sure to please your taste buds.

Diet Type

Non-Vegetarian

Allergies

Dairy

Cuisine

Mexican

Serving Size: 5

Cooking Time: 140 minutes

Ingredients

• 3 Cups water
• 2 8 Ounces skinless, boneless chicken breast halves, tenderized
• 1 Medium onion, minced
• 2 Tablespoons garlic, minced
• 1 Tablespoon chicken bouillon granules
• 4 Whole fresh poblano chilies, peeled
• 1 8 Ounces container sour cream
• 2 Tablespoons olive oil
• 10 6 Inch corn tortillas
• 1 Cup shredded mozzarella cheese

Steps

1. Combine water, chicken, onion, garlic, and bouillon in a saucepan over medium heat. Bring to a boil, then reduce the heat to medium-low and simmer until chicken is no longer pink in the center and the juices run clear, about 40 minutes. Transfer chicken to a plate to cool. Reserve 1 cup broth and discard the rest.
2. Roast poblano chiles over an open flame or under a broiler until the skin has blackened on all sides. Place chiles into a plastic bag or bowl covered with plastic wrap, and let cool for about 30 minutes. Peel blackened skin off cooled peppers, and remove seeds and membranes.
3. Transfer poblano flesh to a blender; add 1 cup reserved chicken broth and sour cream. Purée until smooth.
4. Heat oil in a skillet over medium heat. Fry tortillas, one at a time, until softened and beginning to crisp, 10 to 15 seconds. Stack fried tortillas on a plate.
5. Pour puréed poblano mixture into the skillet and simmer for 10 minutes.
6. While the sauce is cooking, slice cooled chicken into 1/4-inch strips.
7. Using tongs, dip one tortilla into hot sauce in the skillet, coating both sides, then place onto a work surface. Arrange some chicken in the center, then tightly roll tortilla around filling. Place enchilada, seam-side down, into a serving dish. Repeat to make remaining enchiladas.
8. Spoon remaining sauce over enchiladas, then sprinkle with mozzarella cheese.

Enjoy your delicious Poblano Chile Enchiladas!