Total time: 30 mins | Serves: 6
Poblano Sour Cream Enchiladas is a classic, well-loved Mexican recipe. Tortillas filled with chicken and cheese and topped with the poblano sauce and loads of melty cheese. Enjoy these creamy, mouthwatering chinchillas any time with this easy recipe!
INGREDIENTS
3 cloves garlic, peeled and smashed
3 tbsp unsalted butter, divided
2 poblano peppers, seeded and chopped
1 1/2 c. chicken broth
1 c. sour cream
1/4 c. all-purpose flour
1/2 c. cilantro, chopped
12 corn tortillas, warmed
4 c. cooked chicken, shredded
2 1/2 c. Monterey Jack cheese, grated and divided
1 tsp Kosher salt
How to make Poblano Sour Cream Enchiladas
Step 1: Prepare the oven. Preheat it to 375 degrees F.
Step 2: Melt 1 tbsp butter in a large skillet over medium heat. To the melted butter, add the garlic and peppers. Cook for about 10 minutes until the peppers are tender.
Step 3: To the skillet, melt the rest of the butter. Add the butter and cook while stirring frequently for another 2 minutes.
Step 4: Slowly add the chicken broth while stirring constantly. Using an immersion blender, puree the mixture. Alternatively, you can transfer the mixture to a food processor or blender, then return it to the pan once pureed.
Step 5: Whisk in the sour cream along with the cilantro and salt. When done, take the skillet off the heat.
Step 6: In the bottom of a 9 x 13-inch baking dish, spoon about 1 c. of the sauce into a thin layer.
Step 7: Into a warmed tortilla, place some shredded chicken and sprinkle with cheese. Set aside at least 1 c. of cheese for later. Then, roll the tortilla and put it in the baking dish, seam-side-down. Do the same for the remaining tortillas.
Step 8: Over the tortillas, pour the poblano sauce and top with the reserved cheese. Place in the preheated oven and bake for about 15 to 20 minutes or until the cheese has melted and the sauce is bubbly.
Step 9: Serve the enchiladas right away garnished with extra fresh cilantro if desired. Enjoy!
Ingredients
- 3 cloves garlic, peeled and smashed
- 3 tbsp unsalted butter, divided
- 2 poblano peppers, seeded and chopped
- 1 1/2 c. chicken broth
- 1 c. sour cream
- 1/4 c. all-purpose flour
- 1/2 c. cilantro, chopped
- 12 corn tortillas, warmed
- 4 c. cooked chicken, shredded
- 2 1/2 c. Monterey Jack cheese, grated and divided
- 1 tsp Kosher salt
Instructions
Step 1: Prepare the oven. Preheat it to 375 degrees F.
Step 2: Melt 1 tbsp butter in a large skillet over medium heat. To the melted butter, add the garlic and peppers. Cook for about 10 minutes until the peppers are tender.
Step 3: To the skillet, melt the rest of the butter. Add the butter and cook while stirring frequently for another 2 minutes.
Step 4: Slowly add the chicken broth while stirring constantly. Using an immersion blender, puree the mixture. Alternatively, you can transfer the mixture to a food processor or blender, then return it to the pan once pureed.
Step 5: Whisk in the sour cream along with the cilantro and salt. When done, take the skillet off the heat.
Step 6: In the bottom of a 9 x 13-inch baking dish, spoon about 1 c. of the sauce into a thin layer.
Step 7: Into a warmed tortilla, place some shredded chicken and sprinkle with cheese. Set aside at least 1 c. of cheese for later. Then, roll the tortilla and put it in the baking dish, seam-side-down. Do the same for the remaining tortillas.
Step 8: Over the tortillas, pour the poblano sauce and top with the reserved cheese. Place in the preheated oven and bake for about 15 to 20 minutes or until the cheese has melted and the sauce is bubbly.
Step 9: Serve the enchiladas right away garnished with extra fresh cilantro if desired. Enjoy!
