made this 3xs, twice with chicken, once with pork. Everyone loved it. My changes: 1. roasted the meat (season the meat before roasting) instead if boiling. 2. Instead of chicken broth, I used the broth from the bottom of pan (from roasting) 3. For a more depth of flavor, I Sautéed 1 onion, small handful of corn, 3 cloves garlic, and 2 tomatoes w salt pepper and pinch of cumin. 4. When assembly: dip the tortilla (yes I fried mine) into the poblano sauce, sprinkle Mexican blend cheese, add some meat, add small spoon of the sautéed veggies. Fold and place in a greased baking dish. Thank put more cheese on top and bake till bubbly and almost golden brown. I serve with fresh cilantro and lime wedge. Hubby said he would pay $14 for a plate of this at a restaurant. So yummy! Yes it takes a lot of time but sooo worth it. Also side note: depending where your poblanos a are from, sometimes they are hotter than normal. Make sure you taste your poblano sauce - if the heat is not hot enough dice jalepenos and ad to the sauce. (I had to do that once)
Was this review helpful?
1 user found this review helpful
made this 3xs, twice with chicken, once with pork. Everyone loved it. My changes: 1. roasted...