Description
Delicious and creamy enchiladas made with poblano peppers and chicken, topped with a rich poblano cream sauce.
Ingredients
Scale
- 2 cups cooked shredded chicken
- 4 large poblano peppers
- 1 cup sour cream
- 1 cup shredded cheese
- 8 corn tortillas
- 1 tablespoon olive oil
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- Salt and pepper to taste
Instructions
- Preheat the oven to 375°F (190°C).
- Roast the poblano peppers until charred, then peel and chop them.
- In a bowl, mix the shredded chicken, chopped poblano peppers, sour cream, garlic powder, onion powder, salt, and pepper.
- Warm the corn tortillas in a skillet to make them pliable.
- Fill each tortilla with the chicken mixture and roll them up.
- Place the rolled tortillas in a baking dish.
- Top with shredded cheese and any remaining poblano cream sauce.
- Bake for 20-25 minutes until heated through and cheese is bubbly.
- Serve hot and enjoy!
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Notes
- For a spicier version, leave some seeds in the poblano peppers.
- Can substitute chicken with shredded beef or beans for a vegetarian option.
- Make ahead and refrigerate before baking for an easy meal prep.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 enchilada
- Calories: 350
- Sugar: 2g
- Sodium: 600mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 20g
- Cholesterol: 60mg