Roasted Poblano Enchiladas
Ingredients
Filling ingredients
-
3
cups
cooked shredded chicken (or roasted cauliflower)
-
1
cup
corn
-
1
teaspoon
coriander
-
1
teaspoon
cumin
-
2
tablespoons
fresh cilantro, chopped
-
2
scallions
sliced
-
to taste
salt and pepper
-
1
tablespoon
lime zest
Poblano Sauce Ingredients
-
1
large
fresh poblano chili, roasted, peeled and finely chopped
-
2
tablespoons
olive oil or butter
-
1
shallot
chopped
-
2
tablespoons
flour
-
1 ¼
cups
chicken broth or stock
-
¾
cup
sour cream
-
1
teaspoon
ground coriander
-
½
teaspoon
salt and pepper
Enchilada Ingredients
-
8
8-inch
flour tortillas
-
2 ½
cups
queso fresco cheese or shredded mozzarella cheese
Instructions
- Prepare the filling by mixing cooked chicken or cauliflower with corn, cumin, coriander, scallions, cilantro, lime zest, salt, and pepper.
- Roast the poblano chili until the skin is blistered, then peel and dice it.
- In a pot, sauté shallot in oil or butter, add flour, then whisk in broth and simmer until thickened. Stir in sour cream and season with salt and pepper.
- Preheat the oven to 350°F and warm the tortillas.
- Assemble the enchiladas by filling each tortilla with cheese, filling, and sauce, then roll them up and place seam-side down in a greased baking dish.
- Pour the remaining sauce over the enchiladas and top with the remaining cheese.
- Bake uncovered for 20-25 minutes until golden and crispy. Garnish with cilantro and scallions.
Nutrition Facts (estimated)
Servings
8 enchiladas
Calories
309
Total fat
9.4g
Total carbohydrates
33.8g
Total protein
22.9g
Sodium
1591mg
Cholesterol
35.6mg
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