Chicken Enchiladas with Poblano Cream Sauce
Ingredients
Poblano Cream Sauce
-
3
pieces
poblanos
-
1
piece
yellow onion
-
3
cloves
garlic
-
1
tablespoon
olive oil
-
to taste
salt & pepper
-
¼
cup
water
-
½
cup
cilantro
-
½
cup
plain greek yogurt
-
1
tablespoon
honey
-
½
teaspoon
cumin
Chicken Enchiladas
-
10
pieces
corn tortillas
-
2½
cups
shredded chicken breast
-
1
teaspoon
cumin
-
½
teaspoon
smoked paprika
-
½
cup
shredded monterrey jack cheese
Instructions
- Preheat the oven to 400°F.
- Prepare a baking sheet with parchment paper.
- Arrange poblanos, onion, and garlic on the baking sheet, drizzle with olive oil, and season with salt and pepper.
- Bake for 30 minutes.
- Transfer the roasted vegetables to a food processor, add water, cilantro, yogurt, honey, and cumin, then blend until smooth.
- Lower the oven temperature to 350°F.
- Spread ¼ cup of the poblano cream sauce in the bottom of a 13x9 inch baking dish.
- In a bowl, combine shredded chicken, cumin, and smoked paprika.
- Warm the corn tortillas in a microwave wrapped in a wet paper towel for 2-3 minutes.
- Fill each tortilla with ¼ cup of the chicken mixture, roll them up, and place seam side down in the baking dish.
- Pour the remaining poblano cream sauce over the enchiladas and cover with foil.
- Bake for 15 minutes, then remove the foil and top with cheese.
- Bake for an additional 5 minutes until the cheese is melted.
- Garnish with desired toppings and serve.
Nutrition Facts (estimated)
Servings
5 servings
Calories
236
Total fat
7g
Total carbohydrates
31g
Total protein
15g
Sodium
271mg
Cholesterol
26mg
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