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Enchiladas Poblanas

Enchiladas Poblanas created by ChefLee

These are also delicious if you substitute the chicken with Oaxaca cheese for a vegeterian dish

Ready In:
1hr 30mins
Serves:
Units:

ingredients

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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RECIPE MADE WITH LOVE BY

@Molly Bloom
Contributor
@Molly Bloom
Contributor
"These are also delicious if you substitute the chicken with Oaxaca cheese for a vegeterian dish"
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    Enchiladas Poblanas Created by ChefLee
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