How to Make Poblano Chile Enchiladas - A Step-by-Step Guide

Enchiladas are a beloved and iconic dish in Mexican cuisine, and Poblano Chile Enchiladas are a particularly flavorful and satisfying variation. These enchiladas feature the unique and slightly spicy flavor of poblano chiles, which are roasted and then stuffed with a delicious filling before being smothered in a rich, savory sauce and baked to perfection.

The key to making stellar Poblano Chile Enchiladas is the careful preparation of both the poblano chiles and the filling. The chile...

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Ingredients

  • 3 cups water
  • 2 (8 ounce) skinless, boneless chicken breast halves
  • 1 medium onion, chopped
  • 2 tablespoons minced garlic
  • 1 tablespoon chicken bouillon granules
  • 4 fresh poblano chilies
  • 1 (8 ounce) container sour cream
  • 2 tablespoons olive oil
  • 10 (6 inch) corn tortillas
  • 1 cup shredded mozzarella cheese

Information

  • Prep Time: 35 mins
  • Cook Time: 1 hr 15 mins
  • Additional Time: 30 mins
  • Total Time: 2 hrs 20 mins
  • Servings: 5
  • Yield: 10 enchiladas

  • Combine water, chicken, onion, garlic, and bouillon in a saucepan over medium heat. Bring to a boil, then reduce the heat to medium-low and simmer until chicken is no longer pink in the center and the juices run clear, about 40 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Transfer chicken to a plate to cool. Reserve 1 cup broth and discard the rest.
  • Roast poblano chiles over an open flame (or underneath a broiler) until the skin has blackened on all sides. Place chiles into a plastic bag (or bowl covered with plastic wrap), and let cool, about 30 minutes. Peel blackened skin off cooled peppers, and remove seeds and membranes.
  • Transfer poblano flesh to a blender; add 1 cup reserved chicken broth and sour cream. Purée until smooth.
  • Heat oil in a skillet over medium heat. Fry tortillas, one at a time, until softened and beginning to crisp, 10 to 15 seconds. Stack fried tortillas on a plate.
  • Pour puréed poblano mixture into the skillet and simmer for 10 minutes.
  • While the sauce is cooking, slice cooled chicken into 1/4-inch strips.
  • Using tongs, dip one tortilla into hot sauce in the skillet, coating both sides, then place onto a work surface. Arrange some chicken in the center, then tightly roll tortilla around filling. Place enchilada, seam-side down, into a serving dish. Repeat to make remaining enchiladas.
  • Spoon remaining sauce over enchiladas, then sprinkle with mozzarella.
  • Nutrition

    443 cal.

    • Total Fat: 22g
    • Saturated Fat: 10g
    • Cholesterol: 87mg
    • Sodium: 478mg
    • Total Carbohydrate: 31g
    • Dietary Fiber: 5g
    • Total Sugars: 3g
    • Protein: 32g
    • Vitamin C: 35mg
    • Calcium: 300mg
    • Iron: 2mg
    • Potassium: 557mg