Enchiladas Poblanas, a culinary jewel of Mexican cuisine, offer a delightful blend of smoky poblano peppers, savory chicken, and rich, cheesy goodness. This classic dish is surprisingly easy to make at home, resulting in a flavor explosion that will transport you straight to a cozy Mexican cantina. Forget complicated recipes and lengthy prep times; this version focuses on simple techniques and readily available ingredients, allowing even novice cooks to achieve restaurant-quality results. The satisfying combination of textures and tastes – tender chicken, slightly spicy peppers, and melted cheese enveloped in warm corn tortillas – is irresistible.
This recipe balances authentic flavors with straightforward instructions, guiding you through each step with clarity and precision. Get ready to experience the magic of homemade Enchiladas Poblanas! Let's dive into the step-by-step process to create this unforgettable Mexican masterpiece.
Tools Needed
- Pot
- Bag or container
- Blender
- Skillet
- Baking sheet
- Small frying pan
Ingredients
- Chicken breast: 2.5 lbs
- Salt
- Garlic
- Onion: 0.5
- Chile Poblano peppers: 7
- Chile Serrano peppers: 4
- White onion: 0.25
- Cream cheese: 4 oz
- Cilantro: handful
- Chicken broth: 2 cups + 1.5 cups
- Crema Mexicana: 1 cup
- Chicken bouillon
- Black pepper: 1 tsp
- Butter: 2 tbsp + 1 tbsp
- Corn
- Flour tortillas
- Cheese
Step-by-Step Instructions
Step 1. Prepare the Chicken and Poblano Peppers
- Boil chicken with salt, garlic, and half an onion.
- Remove impurities from boiling chicken. Reduce heat to medium-low, cover, and cook for 25 minutes.
- Roast 7 poblano peppers, 4 serrano peppers, and a quarter of a white onion.
- Place roasted peppers in a bag to sweat for 10 minutes, then peel.
- Blend 4 poblano peppers. Cut the remaining 3 into strips.
- Shred cooked chicken and reserve 2 cups of broth.
Step 2. Make the Poblano Sauce and Chicken Filling
- Blend blended poblanos, serranos, onion piece, garlic, cream cheese, cilantro, 1.5 cups chicken broth, crema Mexicana, chicken bouillon, and black pepper.
- In a pan, melt butter and add poblano sauce. Simmer and adjust seasoning.
- In a skillet, sauté half an onion, corn, and shredded chicken for a couple of minutes.
- Add poblano pepper strips and 1 cup of poblano sauce to the chicken mixture. Mix well.
Step 3. Assemble and Bake the Enchiladas
- Lightly fry tortillas in a small pan for 10-15 seconds.
- Fill each tortilla with the chicken mixture, roll, and place in a baking sheet.
- Top enchiladas with remaining sauce and cheese. Bake for 15 minutes until cheese is melted.
Read more: Delicious Nicaraguan Enchiladas: A Leftover Recipe
Tips
- Adjust the amount of serrano peppers for desired spiciness.
Nutrition
- N/A
FAQs
1. Can I use canned poblano peppers instead of roasting fresh ones?
Yes, you can! Canned poblanos are a convenient shortcut. Just drain them well before using.
2. What kind of cheese is best for these enchiladas?
Monterey Jack, cheddar, or a Mexican blend all work wonderfully. Choose your favorite melting cheese!
These Easy & Delicious Baked Poblano Chicken Enchiladas are a guaranteed crowd-pleaser, perfect for a weeknight dinner or a special occasion. The satisfying blend of flavors and textures will leave everyone wanting more. Enjoy the delicious results of your culinary efforts!