Poblano Chile Enchiladas

Name: Poblano Chile Enchiladas
Prep time: 35 min
Cook time: 1 h 15 min
Total time: 1 h 50 min
Yield: 5 servings
Cuisine: Tex-Mex, Mexican
Ingredients: 1 tbsp Chicken Bouillon; 16 oz Chicken Breast; 10 whole Corn Tortilla; 2 tbsp Minced Garlic; 1 cup Mozzarella Cheese; 2 tbsp Olive Oil; 4 whole Poblano Pepper; 8 oz Sour Cream; 3 cups Water; 1 whole Yellow Onion

Dinner 🍽️Lunch 🥪 Tex-Mex 🇺🇸🇲🇽Mexican High-Protein 💪Halal 🕌Comfort-Food

Poblano Chile Enchiladas feature tender chicken tucked into lightly fried corn tortillas, all coated in a velvety roasted poblano and sour cream sauce. The mild heat of poblanos balances creamy richness, while a blanket of melted mozzarella adds a cozy finish. Ideal for a satisfying weeknight dinner or a laid-back gathering.

Prep35 mins
Cook1 hr 15 mins
Serves5
DifficultyMedium

1

Combine water, chicken, onion, garlic, and bouillon in a saucepan over medium heat.
2

Bring to a boil, then lower the heat to medium-low and simmer until the chicken is no longer pink in the center and the juices run clear, about 40 minutes.
3

An instant-read thermometer inserted into the center should register at least 165 degrees F (74 degrees C).
4

Transfer the chicken to a plate to cool.
5

Reserve 1 cup of the broth and discard the rest.
6

Roast the poblano chiles over an open flame or under a broiler until the skin is blackened on all sides.
7

Place the chiles in a plastic bag or in a bowl covered with plastic wrap, and let them cool for about 30 minutes.
8

Peel off the blackened skin from the cooled peppers, then remove the seeds and membranes.
9

Transfer the poblano flesh to a blender; add 1 cup of the reserved chicken broth and sour cream.
10

Blend until smooth.
11

Heat oil in a skillet over medium heat.
12

Fry the tortillas one at a time until softened and just starting to crisp, 10 to 15 seconds.
13

Stack the fried tortillas on a plate.
14

Pour the blended poblano mixture into the skillet and simmer for 10 minutes.
15

While the sauce cooks, slice the cooled chicken into 1/4-inch strips.
16

Using tongs, dip one tortilla into the hot sauce in the skillet to coat both sides, then place it on a work surface.
17

Arrange some chicken in the center, then roll the tortilla tightly around the filling.
18

Place the enchilada seam-side down in a serving dish.
19

Repeat to make the remaining enchiladas.
20

Spoon the remaining sauce over the enchiladas, then sprinkle with mozzarella.