Poblano Crema Enchiladas Recipe

Corn tortillas: Essential for authentic enchiladas, providing a distinct texture and flavor.

Cooked chicken: Shredded to fill the tortillas, adding protein and heartiness.

Cheddar cheese: Shredded to add a creamy, melted topping.

Poblano peppers: Roasted and peeled to add a smoky, mild heat to the crema.

Sour cream: Blended into the sauce for a creamy texture.

Chicken broth: Adds depth and richness to the sauce.

Garlic: Minced to add a subtle aromatic flavor.

Salt: To taste, enhancing all the flavors in the dish.

When roasting poblano peppers, make sure to char the skin evenly on all sides. Once the skin is blistered and blackened, place the peppers in a sealed plastic bag or cover them with a kitchen towel for about 10 minutes. This steaming process makes it easier to peel off the skin, ensuring a smooth and creamy poblano crema.

• corn tortillas - Substitute with flour tortillas: Flour tortillas are softer and more pliable, making them easier to roll without breaking.

• cooked chicken - Substitute with cooked turkey: Turkey has a similar texture and flavor profile to chicken, making it a suitable alternative.

• cheddar cheese - Substitute with Monterey Jack cheese: Monterey Jack melts well and has a mild flavor that complements the dish.

• roasted and peeled poblano peppers - Substitute with roasted and peeled Anaheim peppers: Anaheim peppers have a similar mild heat and smoky flavor.

• sour cream - Substitute with Greek yogurt: Greek yogurt provides a similar creamy texture and tangy flavor with added protein.

• chicken broth - Substitute with vegetable broth: Vegetable broth can be used for a similar depth of flavor and is suitable for vegetarians.

• minced garlic - Substitute with garlic powder: Garlic powder can provide a similar garlic flavor, though it is less pungent.

• salt - Substitute with soy sauce: Soy sauce can add a salty and umami flavor, enhancing the overall taste of the dish.

• Allow the enchiladas to cool completely before storing. This prevents condensation from forming, which can make the tortillas soggy.
• Transfer the enchiladas to an airtight container. If stacking, place a piece of parchment paper between layers to prevent sticking.
• Store in the refrigerator for up to 3 days. For longer storage, consider freezing.
• To freeze, wrap each enchilada individually in plastic wrap, then place them in a freezer-safe container or bag. This ensures they don't stick together and allows you to reheat only what you need.
• Label the container with the date and contents to keep track of freshness.
• When ready to reheat, thaw the enchiladas in the refrigerator overnight. This gradual thawing helps maintain the texture and flavor.
• Preheat your oven to 350°F (175°C). Place the thawed enchiladas in a baking dish and cover with foil to prevent drying out.
• Bake for 20-25 minutes or until heated through. Remove the foil in the last 5 minutes to allow the cheese to melt and become bubbly.
• For a quicker option, reheat individual enchiladas in the microwave. Place on a microwave-safe plate, cover with a damp paper towel, and heat on high for 1-2 minutes or until warmed through.
• Garnish with fresh cilantro, sour cream, or avocado slices before serving to enhance the flavors and presentation.

• Preheat your oven to 350°F (175°C). Place the enchiladas in an oven-safe dish and cover with aluminum foil. Bake for 20-25 minutes until heated through. This method ensures the tortillas stay soft and the poblano crema remains creamy.

• For a quicker option, use the microwave. Place individual enchiladas on a microwave-safe plate, cover with a damp paper towel to retain moisture, and heat on medium power for 2-3 minutes. Check and continue heating in 30-second intervals until thoroughly warmed.

• If you prefer a crispy texture, reheat in a skillet. Preheat the skillet over medium heat, add a small amount of olive oil, and place the enchiladas seam-side down. Cover and cook for 5-7 minutes, flipping halfway through, until the cheese is melted and the edges are crispy.

• For an air fryer, preheat to 350°F (175°C). Place the enchiladas in the basket, ensuring they do not overlap. Heat for 5-7 minutes, checking halfway through to ensure even heating. This method gives a nice crisp to the tortillas while keeping the inside moist.

• To reheat on the stovetop, use a non-stick pan over medium-low heat. Add a splash of chicken broth to the pan, place the enchiladas in, and cover. Steam for 5-10 minutes until heated through, adding more broth if necessary to prevent drying out.

• Oven: Preheat to 375°F (190°C) to bake the enchiladas until bubbly and golden.

• Blender: Blend roasted poblanos, sour cream, chicken broth, garlic, and salt until smooth.

• Baking dish: Place the rolled tortillas filled with chicken and cheese in this dish.

• Mixing bowl: Combine shredded chicken and cheese before filling the tortillas.

• Knife: Mince the garlic and slice the roasted poblano peppers if needed.

• Cutting board: Provide a surface for mincing garlic and handling roasted poblano peppers.

• Measuring cups: Measure out the sour cream, chicken broth, and shredded cheese.

• Spoon: Use to fill tortillas with the chicken and cheese mixture.

• Tongs: Handle the tortillas easily while filling and rolling them.

• Aluminum foil: Optionally cover the baking dish to prevent over-browning while baking.

Prepare the filling: Shred the cooked chicken and cheddar cheese ahead of time and store them in the fridge.

Roast in bulk: Roast and peel multiple poblano peppers at once, then freeze extras for future recipes.

Use a blender: Blend the poblano crema ingredients in a high-speed blender to save time.

Preheat the oven: Start preheating the oven while assembling the enchiladas to streamline the process.

Assemble efficiently: Lay out all ingredients and tools before starting to make the assembly quicker.