Enchiladas Poblanas

Recipe by Molly Bloom
READY IN: 1hr 30mins
SERVES: 6
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Roast, peel and cut chiles into strips.
  • Fry onions and garlic in a little bit of oil until tender.
  • Add chile strips, corn and chicken.
  • Season with salt and pepper, and cook for 2 minutes in medium heat.
  • Add 1 cup of cream, lower heat and simmer for two more minutes. Set a side.
  • Fry tortillas lightly in a good quantity of oil, just for 2 seconds on both sides so you can still fold them. Set aside.
  • Preheat oven at 400°F.
  • Put the chicken and poblano mixture in the center of the tortilla and roll it.
  • Place all of the enchiladas in a greased oven proof dish.
  • Smother them with 1 cup of cream and cheese.
  • Bake until cheese is melted and golden, and cream is bubbling.
  • Serve with arroz rojo (red rice).
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