Enchiladas Poblanas

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Ingredients

  • 5 Poblano peppers
  • 1 tsp olive oil
  • 1 onion
  • 5 garlic cloves
  • 1/2 lb. cooked shredded meat (chicken, pork)
  • 1 cup yellow corn
  • 4 oz cream cheese (1/2 bar)
  • 1 can media crema
  • 1 Tbsp chicken bouillon
  • 8 corn tortillas, warm
  • 1 cup shredded Manchego cheese
  • 1/2 cup shredded Parmesan cheese

Instructions

  1. Preheat oven to 400°F. Roast, peel and devein poblano peppers, then slice into thin strips. Slice half of the onion into strips. Peel four garlic cloves and mince.
  2. Heat oil in a large skillet on medium heat. Sauté onion slices 3-5 min until lightly browned. Add minced garlic and sauté 1-2 min until fragrant. Add half of the poblano peppers, the yellow corn and cooked meat, mix well to combine. Turn off heat and set aside.
  3. For the sauce, blend the remaining poblano peppers, half onions and garlic clove with the cream cheese, media crema and bouillon until smooth. Set aside.
  4. Carefully pack and roll tortillas with filling and transfer to an oiled baking dish. Pour sauce over enchiladas and spread evenly. Add layers of shredded cheeses. 
  5. Bake casserole at 400°F for 15 minutes until bubbly and cheeses have melted.

Sources

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