Poblano Chile Enchiladas a la Gringa Recipe - Allrecipes.com
Poblano Chile Enchiladas a la Gringa Recipe
  • READY IN 40 mins

Poblano Chile Enchiladas a la Gringa

Read Reviews (178)

"Prepare for your taste buds to jump for joy!" —  

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Original recipe makes 10 enchiladas Change Servings
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Directions

  1. Place the chicken breasts, garlic, onion, water, and chicken bouillon into a saucepan. Bring to a boil, then reduce heat to medium-low and simmer for 40 minutes. When finished, remove the chicken to a plate to cool. Measure out 1 cup of the chicken broth and discard the rest.
  2. Roast the poblano chiles over an open flame, or underneath a broiler until the skin has blackened on all sides. Place the chiles into a plastic bag, or a bowl covered with plastic wrap, and allow to steam as they cool, about 30 minutes. When cool, peel the blackened skin off of the pepper, and remove the seeds and membrane.
  3. Place the reserved chicken broth into a blender along with the roasted poblanos and sour cream. Puree until smooth and set aside.
  4. Heat the olive oil in a skillet over medium heat. Fry the tortillas one at a time until softened and beginning to crisp. Place onto a plate and set aside. Pour the pureed poblano mixture into the skillet and simmer for 10 minutes. While the sauce is cooking, slice the cooled chicken breasts into 1/4 inch strips.
  5. Using tongs, dip a tortilla into the sauce, coating both sides. Place some of the chicken in the center of the tortilla, roll tightly, then place on a serving dish with the seam side down. Repeat with remaining tortillas. Spoon any remaining sauce over top of the enchiladas, then sprinkle with the shredded mozzarella cheese.
Kitchen-Friendly View
  • PREP 30 mins
  • COOK 10 mins
  • READY IN 40 mins
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Reviews More Reviews

Most Helpful Positive Review
Sep 21, 2006

i have been eating + making excellente enchiladas since i was a kid so i know exactly how they should taste (its one of my favorite foods). being obsessed with enchiladas, i tried this recipe out and discovered that these enchiladas are the best i have ever made or tasted. SUPER GOOD and SUPER EASY, puts my enchiladas to shame. i wish i could have all of her recipes, this woman is a damn good chef. thank you for sharing this recipe with us, + please share more of your recipes with the world. xoxo

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Most Helpful Critical Review
May 09, 2012

This was pretty good. The chicken cooked up to be delicious, but the mozzarella cheese really threw me off. Also, the sauce took a lot of prep, but wasn't really worth the flavor. Def. will keep the chicken cooking process, but scrap the rest.

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Oct 19, 2006

This was great. I made a few changes. I didn't fry in the tortillas in oil. I placed the chicken and some cheese in the tortillas, rolled them up and placed them in a baking dish, topped with the sauce and cheese. I placed them under the broiler until the cheese was golden-brown. Yum!

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Oct 07, 2006

Soy del Sur de Mexico y nunca antes habia probado unas enchiladas con este sabor tan especial.

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Nov 02, 2006

Delicious! I couldn't find the chiles, so I used four cans of Old El Paso Green Chiles instead and they have worked beautifully every time. I love this recipe.

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Feb 04, 2007

Made this tonight, it was good but I changed it a little after reading the others' suggestions. I browned the chicken breasts before adding the water and threw in some salt, pepper and a little cumin. I skipped the tortilla-frying step as well, just warmed them in the microwave. When the sauce was simmering I added more salt; not enough though, the tortillas soak it up so next time I will keep this in mind. Like some others, I also put these in a baking dish and threw them in the oven for about 15 minutes (@350) to melt the cheese. The enchiladas had a good flavor but hardly any heat (spiciness), so next time I will probably throw in a jalepeno. This would be a great potluck dish!

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Apr 07, 2008

Great recipe! Added half a cup of chopped cilantro and half a teaspoon of salt to the poblano mixture in the blender, as it seemed a little bland without it, and used pepper jack cheese rather than mozzarella. Served with refried black beans and chips. Everyone loved it!

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Nov 08, 2006

I am going to have to agree with every other reviewer. These were awesome!!!!! By far the most authentic enchiladas I have ever made and I would venture a bet that they're the best on this entire site. I followed the recipe to a T with one exception...after rolling the enchiladas, I covered them in sauce and cheese and then threw them in the oven for about 25 minutes. My mouth is watering at the thought of eating these for lunch today. Thanks, Olga...I plan on making these babies over and over and over again!

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Nutrition

  • Calories
  • 443 kcal
  • 22%
  • Carbohydrates
  • 31.1 g
  • 10%
  • Cholesterol
  • 87 mg
  • 29%
  • Fat
  • 21.5 g
  • 33%
  • Fiber
  • 5 g
  • 20%
  • Protein
  • 32.1 g
  • 64%
  • Sodium
  • 478 mg
  • 19%

* Percent Daily Values are based on a 2,000 calorie diet.

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