Creamy Poblano Enchiladas
Total Time
1 hour and 30 minutes
Prep Time
35 minutes
Cook Time
30 minutes
Rating
4.8 out of 5 stars
(46)
Ingredients
8 servings
- 3 cups cooked shredded chicken – see notes (or sub 3 cups roasted cauliflower – see notes)
- 1 cup corn – fresh or frozen, or sub spinach, sauteed bell pepper, sautéed mushroom or onion
- 1 tsp coriander
- 1 tsp cumin
- 2 tablespoons fresh cilantro, chopped
- 2 scallions, sliced
- salt and pepper to taste
- 1 tablespoon lime zest
- 1 large fresh poblano chili roasted, peeled and finely chopped (use half) or sub-4-ounce can green chilies (use half)
- 2 tablespoons olive oil or butter
- 1 shallot, chopped (or half an onion, finely diced)
- 2 tablespoons flour
- 1 1/4 cups chicken broth or stock (or veggie broth)
- 3/4 cup Sour Cream
- 1 teaspoon ground coriander
- 1/2 teaspoon salt and pepper
- 8 x 8-inch flour tortillas
- 2 1/2 cups queso fresco cheese or shredded mozzarella cheese
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Preparation
Step 1
Make the Filling
Step 2
Prepare chicken (or cauliflower/spinach) see notes, and place in a bowl. Add corn. Mix with cumin, coriander, salt, pepper, scallions, fresh cilantro and lime zest. Set aside.
Step 3
Roast the poblano (or use canned green chilies)
Step 4
directly over a gas flame on the stove or grill (or place on a baking sheet 4 inches below a very hot broiler) turning regularly, until the skins have blackened and blistered. 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. Dice finely. (If pressed for time, you can skip this step entirely by substituting 1 small can of green chiles-don’t use jalapeños)
Step 5
Make the Poblano Sauce
Step 6
In a medium pot, over medium heat oil or butter, and saute shallot until golden and fragrant, about 3-4 minutes. Add the flour, and toast, stirring 2 minutes on med-low heat. Whisk in the broth a little at a time, bring to a simmer, and once thickened turn off the heat. Let cool 5 minutes. Stir in the sour cream, and whisk until smooth. If using canned chilies, add ½ of the can now, along with coriander, salt and pepper. Save the remaining chilies and add to the filling. Alternatively, if using the poblano, add a cautious 1/3 of the diced poblanos to start, tasting for heat. (Most are mild, but some, very occasionally are hot!) Then, according to your heat tolerance, add the remaining poblanos to taste. Season sauce with salt and pepper to taste. Add some to the filling if you want.
Step 7
Preheat oven to 350F
Step 8
Warm the tortillas to make them pliable (over a gas flame on the stovetop, in the microwave covered for a few seconds, or warmed in the oven) and wrap in a kitchen towel.
Step 9
Assemble:
Step 10
Grease a 9 x 13-inch pan. Create an assembly line with warm tortillas, filling, cheese and sauce. Add 3 tablespoons of cheese to the center of each tortilla, 2 tablespoons of sauce, and 1/2 cup of filling and roll them up. Place them seam-side down in the pan. Pour the remaining sauce over top and sprinkle with the remaining cheese.
Step 11
Place in 350 F oven for 20-25 minutes, uncovered until golden and edges are crispy.
Step 12
Garnish with fresh cilantro and scallions.
Step 13
Save recipe for the next time?
