Poblano Chicken Enchiladas Recipe
Enchiladas are one of the most popular Mexican appetizers and this is mainly due to the fact that for each taste there is practically a style of enchiladas, therefore they are a perfect option when it comes to giving pleasure.
This time we offer you some delicious chicken enchiladas with poblano pepper sauce, a very simple, practical dish that has a special and exquisite flavor.
Keep reading this step by step and together we will prepare this delicious recipe for chicken enchiladas with poblano peppers, you will see that you will be surprised by their incredible flavor and you will want to repeat them over and over again.
Ingredients to make Poblano Chicken Enchiladas:
- ½ chicken breast
- 16 pieces of corn tortilla
- 2 pieces of poblano chili
- 2 cups of sour cream
- ½ cup of whole milk
- ½ piece of white onion
- 1 clove garlic
- 300 grams of string cheese
- 1½ tablespoons of Butter
- 1 tablespoon of powdered chicken consommé
- 1 tablespoon of oil
How to make Poblano Chicken Enchiladas:
For the preparation of these chicken enchiladas with chili poblano we will need to gather all the ingredients first. We are going to start by cooking the chicken breast in a saucepan with enough boiling water, adding a piece of onion and a pinch of salt, and let it cook over high heat. Once the chicken is cooked, we shred it completely and reserve it for a moment. On the other hand, we put the poblano pepper to roast, and once it is observed burnt all over its surface, under the water jet we begin to remove all this skin and clean it perfectly, deveining it and removing the seeds. Once our poblano peppers are ready, we place them in the blender together with the sour cream, milk, onion, garlic, powdered chicken consommé, a pinch of salt and pepper, and blend everything until we obtain a homogeneous sauce for homemade chicken enchiladas. We place this poblano pepper sauce in a small saucepan in which we must melt the butter, and over this melted and hot butter we add the sauce and let it cool very well. Rectify the seasoning and if necessary, add a pinch more salt or pepper. Once our sauce is ready, remove it from the heat and set aside for a moment.
Now we put a little oil on our corn tortillas and let them brown slightly, fill with the string cheese and fold the tortillas, as shown in the following image. Now we arrange our enchiladas stuffed with cheese on the serving plate, bathe them with the poblano sauce and spread a little shredded chicken on the sauce, or we can also put it inside the tortillas along with the cheese. We serve our Poblano Chicken Enchiladas hot and we can accompany them with some refried beans.
