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Poblano Enchiladas Recipe

Print Recipe
Total Time 1 hour 30 minutes

Ingredients
  

ENCHILADAS

  • 2 Cups Chicken Shredded
  • 12 oz. Queso Fresco
  • Salt
  • Pepper
  • 1 tsp. Coriander
  • 1 tsp. Cumin
  • 1 Tbsp. Lime Zest
  • 1 Poblano Pepper
  • 1/3 Cup Cilantro Chopped
  • 1 Onion Diced
  • 1 Cup of Sauce Ingredients Below
  • 10-12 9 " Tortillas

SAUCE

  • 1 Poblano Pepper
  • 3 Tbsp. Butter
  • 3 Tbsp. Flour
  • 3 Cups Chicken Broth
  • 2 Cups Sour Cream
  • Salt
  • Pepper

Instructions
 

  • Preheat oven to 400F
  • Roast the poblanos directly over a gas flame, 4. turning regularly, until the skins have blistered and blackened on all sides. Place in a bowl, cover with a kitchen towel and let cool. Under running water rub off the blackened skin, carefully tear open and pull out the seed pod and stem and rinse all the seeds away. Finely dice, then divide in half.
  • Place half the poblanos in the bowl with the shredded chicken, saving the other half for the sauce.
  • In a medium pot melt butter, dd flour. Let cook 5 minutes on med low heat until mixture has turned a golden brown. Whisk in chicken broth, stir until thick and bubbly. Add 2 Cups Sour cream. Whisk until smooth. Add the poblanos along with salt and pepper. Bring to a simmer, and turn heat off.
  • In the bowl with the chicken and poblano add lime zest, onion queso fresco and seasonings. Mix in 1 Cup of the sauce we just made.
  • Place a little poblano cream sauce in the baking pan first, just enough to coat the bottom. Spoon the filling into 10-12 tortillas evenly. Roll up and place, seam side down on the sauce. Brush with a little olive oil, and place in oven for 10 minutes until crispy and golden. Pull them out and cover with sauce. Sprinkle with remaining cheese. Bake for an additional 15-20 minutes, until golden and bubbly. Garnish with fresh cilantro.