Homemade Poblano Chicken Enchiladas With Fresh Flavors
A vibrant dish showcasing the rich and smoky essence of poblano peppers combined with tender chicken, perfect for weeknight meals or family gatherings.
Servings: 4 servings
Equipment
- Skillet
- Baking Dish
- Mixing Bowl
Ingredients
Filling Ingredients
- 2 cups Cooked Shredded Chicken Breast Season lightly to enhance flavor.
- 2-3 pieces Roasted Poblano Peppers Roast and chop for smoky flavor.
- 1 medium Onion Finely chopped.
- 3 cloves Garlic Minced.
- 8-10 pieces Flour Tortillas Soft and pliable for wrapping.
- 2 cups Shredded Cheddar Cheese For filling and topping.
- 1 cup Sour Cream Adds tanginess.
- 1-2 cups Chicken Broth Low-sodium preferred.
- 1 tablespoon Olive Oil For sautéing.
- to taste Salt Essential for flavor enhancement.
- to taste Pepper Essential for flavor enhancement.
Instructions
- Roast poblano peppers over an open flame until charred. Steam in a bag, peel, seed, and chop.
- Heat olive oil in a skillet, sauté onion until translucent, then add garlic and cook until fragrant.
- Add shredded chicken and chopped poblano peppers to the skillet, season with salt and pepper, and cook for 5 minutes.
- Preheat oven to 375°F (190°C) and grease a baking dish.
- Assemble enchiladas by placing filling in tortillas, rolling them up, and placing seam-side down in the baking dish.
- Mix chicken broth and sour cream, pour over enchiladas, and top with remaining cheese.
- Cover with foil and bake for 20 minutes, then uncover and bake for an additional 10 minutes until cheese is bubbly.
- Let cool for a few minutes before serving, garnished with cilantro or avocado if desired.
Notes
For variations, consider using black beans for a vegetarian option or different cheeses for added flavor.