Creamy Poblano Enchiladas
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Feasting at Home · by Sylvia Fountaine | Feasting at Home Blog★ 5.0

Creamy Poblano Enchiladas

NUTRITION · PER SERVING90M COOK
CAL 22%·PRO 60%
CARBS 38G34% OF CAL
13G FIBER3G SUGAR23G OTHER
FAT 24G49% OF CAL
10G SAT14G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

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.

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Nutrition & ingredients

Ingredients

serves 8
  • 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
PREP
35M
SODIUM
856MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.