Recipe: Chicken-poblano enchiladas
Here are some really easy enchiladas. They taste pretty darn authentic for not a lot of work. I hope you enjoy them.
Serves 3 - 4
2 full chicken breasts (4 halves)roasted and shredded (* special note on roasting them coming up)
1/2 diced red bell pepper
2 poblano peppers roasted*
2 cups Chihuahua cheese (Mexican white cheese) or you can use mozzarella or another white cheese
2 cups fresh baby spinach
12 soft enchilada shells (I use the flour shells. You could use corn)
6 oz. red enchilada sauce (in a can)
6 oz. green enchilada sauce (in a can)
1 cup diced fresh tomato
sour cream optional
*You can buy roasted chicken or you can roast your own. I take the extra step to roast my own because I am roasting the poblanos at the same time. In an ovenproof pan, 9" X 13", put in your chicken breasts. Spray with olive oil or canola oil. Cut the stem ends off of the poblanos and place them in the pan with the chicken. Roast the two of them, uncovered, at 350 degrees for an hour. Both will be done.
Now you're ready to assemble.
Put an enchilada tortillas on the counter. Spread one-twelfth of the spinach in the middle. It's a small portion. Maybe 12 leaves. Then take one-twelfth of the chicken mixture and put that in the middle. Now, roll up the enchilada. Place in a 9" X 13" pan. Do the same with the rest of the tortillas and filling. Pour one can of the enchilada sauce over 6 of the enchiladas and the other can over the other 6. This way you have two flavors to choose from when you serve.
Put the dish, uncovered, in your oven on 350 for 30 minutes until it is completely heated through.
Each person gets 3 - 4 enchiladas. When they are all plated, sprinkle on the diced fresh tomato. A little on each plate over the enchiladas. Now for a dollop of sour cream on each batch.
Serve with chips and salsa. Maybe even re-fried beans, hot pinto beans, or Mexican corn heated from the can. Easy meal.
Enjoy. Cheers! Zola
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