Today our friend Karla Rubio shares with us this delicious recipe for enchiladas poblanas, some delicious chicken enchiladas in poblano pepper sauce that everyone will love. If you don’t know how to make an enchilada with poblano sauce, don’t miss the ingredients and write down all the steps. Surely more than one dish repeats with these chicken enchiladas!
Ingredients to make Poblano Enchiladas:
- 5 poblano peppers
- ½ green chili (optional)
- 1 can of evaporated milk
- 250 grams of sour cream
- ½ stick of Butter
- 20 tortillas
- 1 tablespoon of powdered chicken consommé or 1 cup of chicken broth
- Oil
- Fresh/dry cheese or whatever you prefer
- Lettuce (optional)
- 1 Chicken breast already cooked and shredded
How to make Poblano Enchiladas:
The first step in making this enchilada poblana recipe is to wash the poblano peppers and the green pepper. Roast the chilies and then remove the skin as well as the seeds (except the green Chile) so that we do not find them in the poblano Chile enchiladas. Blend the poblano peppers together with the green chili, sour cream and evaporated milk and add the powdered chicken consommé or chicken broth to the blender to make the poblano enchilada sauce. Put the butter in a pan to melt and add the previous mixture. Let boil for 2 minutes and turn off the heat.
Add oil to a casserole and when it is hot put a half-brown tortilla, then pass it through the poblano pepper sauce and immediately fill with the shredded chicken. Once the chicken enchiladas in poblano sauce are ready, add lettuce and cheese and also add, if you want, a little of the poblano pepper sauce on top and some chopped vegetables. And the poblano enchiladas will be ready!
