I could eat Mexican food every single day. I love tacos, quesadillas, salsa, queso, burritos, margaritas – ALL OF IT.
The only thing I really hadn’t feel in love with was enchiladas. My sister has always been enchiladas biggest fan. She gets them and rates them at every Mexican restaurant we go to.
I wanted to get on the enchilada bandwagon, so I decided to try to make my own at home. Roasted poblano peppers are my favorite, so I wanted to incorporate them in my recipe. My sister also only eats queso on her enchiladas, so I knew I had to have a queso sauce.
When I made this roasted poblano and queso chicken enchiladas recipe, my sister was excited to finally have enchiladas at home.
We have already made this recipe way more than once.
INGREDIENTS
Corn Tortillas
2 large chicken breasts
Olive oil
Cumin
Salt
Pepper
Garlic
Queso Fresco cheese
2.5 cups of Queso (homemade or store bought)
1/3 cup of Cilantro
3 poblano peppers
Lime
1 cup of sautéed diced onion
3 Tbs Butter
3 Tbs Flour
2 cups of chicken broth
INSTRUCTIONS
Rub olive oil on the poblano peppers. Place them directly on the grill and cook until skin blackens.
Cover the chicken breasts in olive oil, salt, pepper, cumin and garlic. Grill until thoroughly cooked.
Once the peppers are done, let them cool. After they have cooled, run water over them and remove the skin. Take out the seeds and chop up for the enchiladas.
After the chicken is cooked, cut or shred the chicken for the enchiladas.
Preheat the oven to 400 degrees.
In a stovetop, melt the butter. Once the butter has melted, mix in the flour. Let this simmer until it turns a golden brown.
Slowly add the chicken broth. Mix well.
Once the mixture is boiling, add the queso. Add salt, pepper and cumin to taste.
Oil down a casserole dish to start assembling your enchiladas. Corn tortillas are not pliable, so you will probably have to heat these up a bit.
In a bowl, mix the chicken, onion, poblanos, queso fresco, cilantro, cumin and peppers. Add one cup of the sauce to this mixtures. This is your filling.
Fill the corn tortillas with the filling and placed them rolled up in the pan. You will want the seam of the tortilla to face downwards.
Once you have filled the pan, cover in the sauce. Sprinkle cilantro on top of the enchiladas.
Cook in the oven for 10-15 minutes. Serve!
What is your favorite enchilada filling?
