Recipe by Olga Gonzalez
"Prepare for your taste buds to jump for joy!"
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2 (8 ounce)
skinless, boneless chicken breast halves
chicken bouillon granules
fresh poblano chilies
1 (8 ounce) container
10 (6 inch)
shredded mozzarella cheese
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
While this could be phenomenal with some tweaks, prepared as written this involves a fair amount of effort in preparation for lackluster results. I was worried about the poblano pepper sauce being even a little too spicy for Hubs, but I needn’t have worried. I can’t believe I’m saying this, as Hubs and I have hyper alert taste buds, but even we thought this had very weak flavor. Forget about spiciness or heat – I don’t care about that. I mean nondescript, flat, dull flavor. Salt helped some, but even the garlic and onion I added to the sauce didn’t do much. Nor did a garnish of fresh chopped cilantro. In addition, we thought these were a little on the dry side and the mozzarella not the best choice for the cheese. Something with more character and complexity would have been better. Work with this to suit your tastes, as I believe the sauce in particular has great promise.
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!
Soy del Sur de Mexico y nunca antes habia probado unas enchiladas con este sabor tan especial.
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.
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!
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!
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!
* Percent Daily Values are based on a 2,000 calorie diet.
Poblano Chile Enchiladas a la Gringa
Serving Size: 1/5 of a recipe
Servings Per Recipe: 5
Amount Per Serving
** Calories: 443
** Calories from Fat: 194
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