Poblano Chicken Enchiladas
Ingredients
- 2 boneless skinless chicken breasts
- 4 poblano peppers
- 1 small onion diced
- 2 cloves of garlic minced
- 1 cup shredded Monterey Jack cheese
- 1 cup shredded cheddar cheese
- 1 cup sour cream
- 1 cup chicken broth
- 1 tablespoon olive oil
- 1 teaspoon cumin
- 1 teaspoon chili powder
- Salt and pepper to taste
- 8 small flour tortillas
Instructions
- Preheat your oven to 375°F (190°C).
- Place the poblano peppers on a baking sheet and roast them in the oven for about 15 minutes, or until the skin is charred and blistered. Remove from the oven and let them cool. Once cooled, peel off the skin, remove the seeds, and dice the peppers.
- In a large skillet, heat the olive oil over medium heat. Add the diced onion and minced garlic, and sauté until they become translucent and fragrant.
- Season the chicken breasts with cumin, chili powder, salt, and pepper. Add them to the skillet and cook until they are no longer pink in the center. Remove the chicken from the skillet and shred it using two forks.
- In a mixing bowl, combine the shredded chicken, diced poblano peppers, half of the shredded Monterey Jack cheese, half of the shredded cheddar cheese, and half of the sour cream. Mix well.
- Pour half of the chicken broth into a baking dish.
- Warm the flour tortillas in the microwave for about 30 seconds to make them more pliable. Spoon the chicken mixture onto each tortilla, roll them up, and place them seam-side down in the baking dish.
- Pour the remaining chicken broth over the enchiladas, and top them with the remaining shredded cheeses.
- Bake in the preheated oven for about 20 minutes, or until the cheese is melted and bubbly.
- Serve the enchiladas hot, topped with dollops of sour cream and any desired garnishes such as chopped cilantro or sliced avocado.
Get ready to tantalize your taste buds with a dish that combines the smoky heat of poblano peppers, the succulent tenderness of chicken, and the comforting embrace of melted cheese. Yes, my friends, we are diving into the realm of Poblano Chicken Enchiladas!
Now, let’s talk about these magnificent peppers. Poblanos are a staple in Mexican cooking, known for their mild to medium heat and rich, earthy flavor. They add a delightful kick to any dish without overpowering the other ingredients. Roasting them brings out their natural sweetness and infuses them with a smoky essence that will transport you straight to the heart of Mexico.
To create the filling for our enchiladas, we will start by sautéing some onions until they become beautifully translucent and fragrant. Then, we’ll add the star of the show – the roasted and peeled poblano peppers. As they sizzle in the pan, their aroma will fill your kitchen, making your mouth water in anticipation.
Next, we’ll introduce our tender, juicy chicken into the mix. Whether you choose to use shredded chicken breast or thigh meat, the result will be equally delicious. The chicken will soak up all the flavors from the peppers and onions, creating a harmonious marriage of tastes that will make your taste buds dance with joy.
Now, let’s not forget about the cheese! Enchiladas wouldn’t be complete without a generous amount of ooey-gooey goodness. I recommend using a combination of Monterey Jack and sharp cheddar cheese. The Monterey Jack adds a creamy, melty texture, while the sharp cheddar brings a bold, tangy flavor that perfectly complements the other ingredients.
Once our filling is ready, it’s time to assemble our enchiladas. Take a warm tortilla and spoon a generous amount of the chicken and poblano mixture onto it. Roll it up tightly, ensuring that all that delicious filling stays inside. Repeat this process until all your tortillas are filled and snugly nestled in a baking dish.
To finish off our enchiladas, we’ll pour a luscious, homemade enchilada sauce over them, sprinkle with cheese, and bake until the cheese is melted and bubbly.