A delightful twist on classic enchiladas, featuring a creamy poblano sauce and tender chicken filling.
In a saucepan, sauté the onion, garlic, and bell pepper until softened.
Sautéing the vegetables enhances their natural sweetness and flavor.
Add the shredded chicken, diced tomatoes, cumin, and oregano to the saucepan. Stir well and cook for a few minutes.
Ensure the chicken is evenly coated with the spices for a uniform flavor.
In a blender, combine the roasted poblano chiles, sour cream, shredded cheese, olive oil, and flour tortillas. Blend until smooth.
Adjust the consistency of the sauce by adding a splash of water if needed.
Heat the sauce in a skillet over medium heat until warmed through.
Stir the sauce occasionally to prevent it from sticking to the pan.
Warm the corn tortillas in a skillet or microwave until pliable.
Warming the tortillas makes them easier to roll without cracking.
Fill each tortilla with the chicken mixture, roll tightly, and place seam-side down in a baking dish.
Arrange the enchiladas snugly in the dish to prevent them from unrolling.
Pour the poblano sauce over the enchiladas and sprinkle with additional cheese.
Ensure the sauce covers all the enchiladas for even baking.
Bake in a preheated oven at 375°F (190°C) for 15 minutes or until bubbly.
Check the enchiladas occasionally to avoid over-browning.
Serve the enchiladas hot, garnished with sour cream and additional cheese if desired.
Pair with a fresh salad or rice for a complete meal.
Continue in our app for the best experience
