Enchiladas Poblanos with Chicken City Style Authentic Mexican Recipe
Enchiladas can be smothered in any sauce, from basic red salsa to tangy salsa verde. This version showcases the rich, smoky flavor of poblano sauce. Queso fresco is the most authentic topping, but Monterey Jack makes a fine substitute.
Ingredients
| 2+ | cups | salsa poblano |
| 2 | cups | shredded cooked chicken |
| 12 | corn tortillas | |
| ~ | oil for frying | |
| 1/2 | pound | queso fresco, crumbled or Monterey Jack, shredded |
| 1/2 | white onion, thinly sliced | |
| ~ | cilantro for decoration |
Directions
Preheat the oven to 350 degrees.
- Heat the sauce and set aside.
- Pour ½-inch of oil in to a spacious heavy-bottomed pan set over a medium-high flame and heat until almost smoking.
- Soften the tortillas by placing them in the hot oil for 8–10 seconds on each side. Shake off the excess oil.
- Place 2 tablespoons of shredded chicken in to the center of a tortilla.
- Roll it up and place in a 13” 9” x 2” ovenproof baking dish. Repeat until all enchiladas are completed.
- Ladle the sauce over the tops of the enchiladas and top with the cheese. Carefully separate each enchilada so that the sauce gets in between.
- Place the dish in the center of the oven and bake until heated through—approximately 20–25 minutes.
- Remove from the oven and decorate with the thinly sliced onion and cilantro.
Preparation Time:
Approximately 45–60 minutes including baking time.
Tips and Techniques
