Don’t hate me. I know this is another comfort food recipe, and I know that it’s spring time but you NEED these chicken enchiladas in your life. Trust me on this one.
So poblano peppers.Think of them as a Mexican cousin to the bell pepper. They are mild in heat, but meaty which makes them perfect for cooking and they are just as versatile as a bell pepper. In Mexican cuisine, these are the peppers that are typically stuffed with cheese, battered and fried to become one of my favorites, Chile Relleno.
The poblanos that I used were from last summers harvest. They were roasted before removing the skin, seeds and stem and slicing into strips. I packed them into vacuum bags and stick them in the freezer so that when winter comes, I have them at the ready to add flavor to all sorts of dishes. Try adding them into soups or long braised meats.
In this dish, they are added to diced onions and garlic along with some whole milk to make the perfect sauce for enchiladas. I also want to point out that you can forgo the chicken and use black beans for a meat free meal too.
It doesn’t take a whole lot of time to make the sauce, or even to put the whole thing together. You can certainly cook your own chicken for this, but using a store bought rotisserie chicken works just as well and saves time. My favorite is chicken breast that has been seasoned with Mexican spices, cocoa powder and ground coffee before being smoked until cooked through, but it isn’t necessary to produced a delicious dish.
While this makes four servings of two enchiladas each, it is easily adjusted up or down to suite your families needs. I served it will some homemade Spanish rice for a truly carb packed meal, but if you want to cut back on carbs and calories, a garden salad or roasted broccoli would be perfect as well. I seem to have a hard time getting in my veggies during the winter months though. There just isn’t a good fresh assortment in the cold of the north east. I tend to rely on frozen veg, but they just aren’t as good.
As always I would love to know your thoughts on this dish. If you make this dish, let me know! Post your picture to Instagram and tag me @MosesFamilyTable
- 2 c diced cooked chicken
- 2 c shredded jack or cheddar cheese, divided
- 8 (6in) flour tortillas
- 1 tbs coconut or veg oil
- 4 poblano peppers, roasted, skin and seeds removed, chopped
- 1 yellow onion, diced
- 2 cloves garlic minced
- 3 c whole milk
- salt and pepper
- In a large sautee pan, over medium heat, sautee the chopped peppers, onions and garlic until softened.
- Once soft, place into a blender with one (1) cup of milk.
- Blend until combined, adding in more milk if needed.
- Return to pan, season with salt and pepper and add the remaining milk.
- Bring the sauce to a boil.
- Once it boils, remove from heat.
- Add 1/2 cup of the sauce to the diced chicken and one (1) cup of shredded cheese.
- Add 1 cup of the sauce to the bottom of a 13x9 baking pan
- Divided the chicken mixture among the eight (8) tortilla, roll them up and place them, seam side down into the pan.
- Cover with remaining sauce and cheese
- Bake in a preheated 350 for 30 minutes or until heated through and bubbly.
- Replace the chicken with black beans for a meat free dish!