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Poblano Pepper
Chicken enchiladas with poblano sauce
Enchiladas smothered in a creamy poblano sauce and topped with melted cheese, a foolproof Mexican dish for any celebration.
Ingredients
- 5 poblano peppers, roasted and deveined
- 100 g cream cheese
- 1 cup cream
- A handful of fresh cilantro
- Chicken bouillon powder, to taste
- 1 cooked, shredded chicken
- Shredded cheese, as needed
- Corn tortillas, as needed
Preparation
- Blend the poblano peppers with the cream cheese, cream, cilantro, and bouillon until you get a smooth, even sauce.
- Lightly fry the tortillas in a bit of oil.
- Fill each tortilla with shredded chicken and roll to form the enchiladas.
- Arrange the enchiladas in a baking dish and pour the poblano sauce over them.
- Sprinkle with shredded cheese and bake for 5 minutes, until melted and bubbly.
- Garnish with a bit of fresh cilantro and serve; pair with white rice with corn if you like.