Poblano Chile Enchiladas a la Gringa

Poblano Chile Enchiladas a la Gringa

210
Olga Gonzalez 76

"Prepare for your taste buds to jump for joy!"
Saved
Save
I Made it Rate it Share Print

Ingredients

40 m servings 443 cals
Serving size has been adjusted!

Original recipe yields 5 servings

Adjust

Nutrition

  • Calories:
  • 443 kcal
  • 22%
  • Fat:
  • 21.5 g
  • 33%
  • Carbs:
  • 31.1g
  • 10%
  • Protein:
  • 32.1 g
  • 64%
  • Cholesterol:
  • 87 mg
  • 29%
  • Sodium:
  • 478 mg
  • 19%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

On Sale

What's on sale near you.

Directions

Print
  • Prep

  • Cook

  • Ready In

  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.

Reviews

210
  1. 255 Ratings

  2.  
  3.  
  4.  
  5.  
  6.  
Most helpful positive review

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 ou...

Most helpful critical review

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 be...

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 ou...

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 ...

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 ...

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 ent...

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 t...

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 be...

Yummy for my tummy! I really liked them...wasn't too sure about the sour cream sauce but it turned out suprisingly great. Good job Olga and good luck!