Description
Delicious and creamy enchiladas made with poblano peppers and chicken, perfect for a comforting meal.
Ingredients
Scale
- 2 cups cooked shredded chicken
- 4 poblano peppers
- 1 cup sour cream
- 1 cup shredded cheese
- 8 corn tortillas
- 1 cup chicken broth
- 1 tablespoon olive oil
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- Salt and pepper to taste
Instructions
- Preheat your oven to 350°F (175°C).
- Roast the poblano peppers until charred, then peel and chop them.
- In a skillet, heat olive oil and sauté the chopped poblano peppers.
- Add the shredded chicken, garlic powder, onion powder, salt, and pepper to the skillet and mix well.
- In a separate bowl, combine sour cream and chicken broth to create a creamy sauce.
- Fill each corn tortilla with the chicken mixture, roll them up, and place them in a baking dish.
- Pour the creamy sauce over the enchiladas and sprinkle with shredded cheese.
- Bake for 20-25 minutes until bubbly and golden.
- Serve hot and enjoy!
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Notes
- For a spicier version, leave some seeds in the poblano peppers.
- Can substitute chicken with shredded beef or beans for a vegetarian option.
- Leftovers can be stored in the refrigerator for up to 3 days.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 enchilada
- Calories: 350
- Sugar: 2g
- Sodium: 600mg
- Fat: 18g
- Saturated Fat: 8g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 20g
- Cholesterol: 60mg