Feasting at Home· by Sylvia Fountaine | Feasting at Home Blog★ 5.0

Creamy Poblano Enchiladas

Name: Creamy Poblano Enchiladas
Prep time: 35 min
Cook time: 30 min
Total time: 90 min
Yield: 8, 8 enchiladas
Cuisine: mexican
Ingredients: 3 cups cooked shredded chicken – see notes (or sub 3 cups roasted cauliflower – see notes); 1 cup corn – fresh or frozen, or sub spinach, sauteed bell pepper, sautéed mushroom or onion; 1 tsp coriander; 1 tsp cumin; 2 tablespoons fresh cilantro, chopped; 2 scallions, sliced; salt and pepper to taste; 1 tablespoon lime zest; 1 large fresh poblano chili roasted, peeled and finely chopped (use half) or sub-4-ounce can green chilies (use half); 2 tablespoons olive oil or butter; 1 shallot, chopped (or half an onion, finely diced); 2 tablespoons flour; 1 1/4 cups chicken broth or stock (or veggie broth); 3/4 cup Sour Cream; 1 teaspoon ground coriander; 1/2 teaspoon salt and pepper; 8 x 8-inch flour tortillas; 2 1/2 cups queso fresco cheese or shredded jack or mozzarella cheese

Nutrition Facts

Per serving · recipe makes 8 · 1h 30m total

Servings

Calories

22% of a 2,000 cal day

450KCAL

Protein

26g53% DV

% DAILY VALUE

Total Fat24g

30%

Saturated9g

45%

Unsaturated15g

—

Total Carbs34g

12%

Fiber2g

Total Sugars5g

—

incl. Added Sugars0g

Starch26g

—

Sodium1164mg

51%

% Daily Value is based on a 2,000 calorie day.

Creamy enchiladas filled with chicken, corn, and cilantro, bathed in a poblano sauce with subtle heat. Tangy and flavorful, it's a satisfying Mexican dinner that can be made with roasted cauliflower as well.

Ingredients

8 SERVINGS

3 cupscooked shredded chicken — or roasted cauliflower
1 cupcorn, fresh or frozen — or spinach or sautéed bell pepper or sautéed mushroom or onion
1 tspcoriander
1 tspcumin — ground
2 tbspfresh cilantro — chopped
2scallions — sliced
salt and pepper to taste
1 tbsplime zest
½1 large fresh poblano chili — half used, roasted, peeled, finely chopped, or 4-ounce can green chilies
2 tbspolive oil — or butter
1shallot — chopped, or half an onion
2 tbspflour
1¼ cupschicken broth — or chicken stock or veggie broth
¾ cupSour Cream
1 tspground coriander
½ tspsalt and pepper
88-inch flour tortillas
2½ cupsqueso fresco cheese — or shredded jack cheese or mozzarella cheese

Quantities update with the servings stepper. Tap an ingredient to see what it adds.Click an ingredient to see what it adds.

Method

1h 30m total

Read the method on Feasting at HomeSylvia Fountaine | Feasting at Home Blog’s original page

Made this?

Mark it made so your Library keeps track, and say if it’s a keeper — that tunes your Home feed.

mainmexicanchickenvegetarian

Nutrition is estimated by Chive from the ingredients above, per serving.

Report a problem with this recipe