Poblano Crema Enchiladas Recipe
Delicious and creamy enchiladas with a poblano kick.
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Main Ingredients
- 8 pieces Corn Tortillas
- 2 cups Cooked Chicken, shredded
- 1 cup Cheddar Cheese, shredded
Poblano Crema
- 2 pieces Poblano Peppers roasted and peeled
- 1 cup Sour Cream
- 1 cup Chicken Broth
- 1 clove Garlic minced
- to taste Salt
Preheat oven to 375°F (190°C).
Blend roasted poblanos, sour cream, chicken broth, garlic, and salt until smooth.
Fill tortillas with shredded chicken and a bit of cheese, roll up, and place in a baking dish.
Pour poblano crema over the enchiladas and top with remaining cheese.
Bake for 25-30 minutes until bubbly and golden.
Calories: 450kcal | Carbohydrates: 35g | Protein: 25g | Fat: 25g | Saturated Fat: 10g | Cholesterol: 75mg | Sodium: 800mg | Potassium: 500mg | Fiber: 5g | Sugar: 5g | Vitamin A: 500IU | Vitamin C: 50mg | Calcium: 200mg | Iron: 3mg
Creamy, Enchiladas, Poblano
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