Enpoblanadas

Welcome back to the Enchiladas Series! This episode brings you "Enpoblanadas," a delightful twist on traditional enchiladas. Imagine roasted poblano peppers blended into a creamy sauce, paired with tender shredded chicken and melty Oaxaca cheese, all wrapped in soft tortillas. This smoky, rich, and comforting dish is sure to transport you to the heart of Mexico right from your kitchen.

Ingredients

🌶️ 6 poblano peppers (charred, peeled, seeded – 2 for sauce, 4 sliced for filling)
🧄 1 garlic clove
🧅 1/8 of a white onion
🥛 Generous pour of Mexican crema
🍗 A splash of chicken stock
🌿 5 cilantro stems with leaves
🧂 1 tbsp chicken bouillon
🧂 Salt to taste
🧅 1/4 white onion, thinly sliced
🫒 A bit of oil for sautéing
🍗 2 cooked chicken breasts, shredded
🌶️ 4 roasted poblano peppers, sliced into strips
🍗 A splash of chicken stock
🧀 1 cup shredded Oaxaca cheese
🌮 Corn tortillas
🌿 Fresh cilantro for garnish

Instructions

1- Char the Poblanos:

Roast 6 poblano peppers over a stove flame until blackened and blistered.
Place in a zip-top bag to sweat for 15 minutes.
Peel off charred skins, remove stems and seeds. Set 2 aside for the sauce, slice the remaining 4 for filling.

2- Prepare the Sauce:

In a blender, combine 2 reserved poblanos, garlic, onion, Mexican crema, chicken stock, cilantro stems, and bouillon.
Blend until smooth.
Pour into a saucepan, warm over low heat, adjust salt to taste.

3- Make the Filling:

Sauté sliced onion in oil until translucent.
Add shredded chicken and poblano strips, and cook with a splash of chicken stock until reduced.
Mix in Oaxaca cheese until melted.

4- Assemble the Enpoblanadas:

Warm tortillas on a griddle until soft.
Fill each with chicken-poblano mixture, roll up, and place on a plate.
Pour warm poblano sauce over tortillas, garnish with cilantro.

Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Servings: 4
Calories: Approximately 450 per serving
Proteins: 32g
Fats: 24g
Carbohydrates: 30g
Equipment Needed: Blender, zip-top bag, saucepan, skillet, griddle or comal

Cooking Tips

Charred poblano peppers should be sealed in a bag to sweat for more effortless peeling.
Adjust sauce consistency by warming it on the stove.
For a spicy kick, add serrano chiles to the sauce.

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Enpoblanadas