It’s dinner time over here in the Rican household, so let’s make something easy and loved! You would think everyone would literally wold down everything I make… BUT I have a super picky 13 year old in the house. So even when I make things with only ingredients he likes, he ends up refusing to try it. I mean it isn’t pizza or french fries so what the heck dad! That said though one of the dinners I do make that always gets him running to grab more is Poblano Enchiladas with chicken. When I make these I have to grab mine before I announce to the house they are done or I will totally miss out. You know growing boy and all lol. i don’t know why but when I was first learning the though of making Enchiladas totally intimidated me, though this recipe is so simple I have no idea why. Go ahead guys give this one a try your whole family will love it as a dinner! Let me know how much you love it!
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- 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
- 1 Poblano Pepper
- 3 Tbsp. Butter
- 3 Tbsp. Flour
- 3 Cups Chicken Broth
- 2 Cups Sour Cream
- Salt
- Pepper
- 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.
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