Mexican
Enchiladas Poblanas
Servings: 4
0 Reviews
Servings
4
If your family loves Mexican food, here’s a recipe you’ll definitely want to add to your repertoire. The poblano salsa blends with melted Sargento® 4 Cheese Mexican to add a lovely creaminess to this enchilada dish.
Ingredients
- SALSA:
- 4 Tbsp. unsalted butter
- 4 Tbsp. chopped onion
- 1 medium garlic clove
- 1 1/2 cups poblano chili strips
- 2 cups crema
- 1 cup milk
- salt and pepper to taste
- CHICKEN FILLING:
- 2 Tbsp. vegetable oil
- 1/2 cup onion, diced
- 4 cups shredded chicken breast
- 1 cup gold and white corn kernels
- salt and pepper to taste
- ENCHILADAS:
- 12 corn tortillas
- 2 Tbsp. vegetable oil
- 2 cups Sargento® Shredded 4 Cheese Mexican
- GARNISH:
- 4 Tbsp. Poblano chili strips
- 4 Tbsp. gold and white corn kernels
Directions
- SALSA: Melt butter in a skillet on medium high heat. Sauté onion and until lightly browned, add garlic and Poblano chili strips and sauté for 2 more minutes. Incorporate cream and milk. Simmer for 3 minutes, blend until smooth, season with salt and pepper to taste. Reserve covered to keep warm.
- CHICKEN FILLING: Heat the oil and fry the sliced onion for 2 minutes, add chicken, corn kernels and mix, season with salt and pepper to taste.
- ENCHILADAS: Lightly fry each tortilla with hot vegetable oil on both sides just to soften, stuff with the prepared chicken filling and fold in half, place on a heatproof plate, sauce the enchiladas completely with the poblano salsa, top with Sargento® Shredded 4 Cheese Mexican and bake from 8 to 10 minutes until cheese is melted, bubbly and lightly browned.
- Top the enchiladas with extra roasted poblano chili strips and corn kernels.
