Chicken Enchiladas With Roasted Poblano Chile Sauce

Name: Chicken Enchiladas With Roasted Poblano Chile Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 15 ounces crushed tomatoes can of; 6 ounces tomato sauce can of; 1/2 onion large, peeled and chopped; 4 garlic cloves; 3/4 cup toasted pumpkin seeds; 3 poblano chiles charred, seeded, and peeled; 1 corn tortilla lightly toasted and cut into small pieces; 2 cups chicken stock; 1 bunch cilantro coriander, stems removed; 2 teaspoons brown sugar; 2 teaspoons olive oil; 1 1/2 teaspoons salt or to taste; 1/2 cumin powder ground; 1/4 teaspoon black pepper; 2 1/2 pounds boneless, skinless chicken breasts; salt; pepper; 1 tablespoon olive oil; 1 white onion diced; 4 garlic cloves minced; 1 teaspoon ground cumin; 1 tablespoon oregano; olive oil; 8 corn tortillas; 1 white onion medium, chopped; 6 ounces mild cheddar cheese grated

Servings: persons

15 ounces crushed tomatoes can of
6 ounces tomato sauce can of
1/2 onion large, peeled and chopped
4 garlic cloves
3/4 cup toasted pumpkin seeds
3 poblano chiles charred, seeded, and peeled
1 corn tortilla lightly toasted and cut into small pieces
2 cups chicken stock
1 bunch cilantro coriander, stems removed
2 teaspoons brown sugar
2 teaspoons olive oil
1 1/2 teaspoons salt or to taste
1/2 cumin powder ground
1/4 teaspoon black pepper
2 1/2 pounds boneless, skinless chicken breasts
salt
pepper
1 tablespoon olive oil
1 white onion diced
4 garlic cloves minced
1 teaspoon ground cumin
1 tablespoon oregano
olive oil
8 corn tortillas
1 white onion medium, chopped
6 ounces mild cheddar cheese grated

1
Heat oil in a saute pan. Add garlic and onion and saute until translucent. Add cumin and oregano and cook for 1-2 minutes until spices start to toast.
2
Place chicken breasts on top of onions and cover. Cook for 18 minutes. Remove from heat and cool enough to shred the chicken.
3
Mix the shredded chicken with the onions, garlic and liquid from the pan.
4
Place poblanos on the grill and char on every side. Put them in a paper sack for 15 minutes to sweat. Remove the pepper skins. They should peel off easily. Stem, seed and dice the peppers.
5
In a large bowl combine the broiled poblano chilies, garlic and onion, tomato chunks with the remaining ingredients. Transfer batches of the mixture into a blender and process until smooth.
6
Empty the pureed sauce into a pan over medium high heat and bring to a boil. Lower heat and simmer for 30 minutes, adding water if necessary to keep the sauce moderately thick.
7
Preheat oven to 350 degrees. Heat the olive oil in a frying pan until very hot and lightly cook each tortilla for 4 to 5 seconds per side (do not overcook). Drain on paper towels.
8
Dip each fried tortilla in the warm poblano sauce covering both sides with the sauce. Lay the tortilla on a large plate and spoon some of the cooked chicken meat along the center. Sprinkle with the chopped onion and roll up to make an enchilada. Transfer to an ovenproof dish, large enough to hold 8 enchiladas, one placed next to the other.
9
Repeat the above procedure for the remaining tortillas, placing each enchilada next to each other, seam side down.
10
Pour enough poblano sauce on top of the enchiladas to cover them, sprinkle with the cheese, and bake in the oven for 15 to 20 minutes, or until the cheese is bubbly.
11
Serve enchiladas garnished with coriander together with guacamole, salsa, sour cream or your favorite Mexican condiments.

1512

kcal

Calories

Fat

133

Carbs

160

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 26 ingredients. The key ingredients include: 15 ounces crushed tomatoes can of, 6 ounces tomato sauce can of, 1/2 onion large, peeled and chopped, 4 garlic cloves, and more.

Yes, Chicken Enchiladas With Roasted Poblano Chile Sauce falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!