poblano chile enchiladas

Poblano Peppers Enchiladas, Today, I’m sharing with you this recipe that uses roasted poblanos peppers and peanuts, together with the rest of the ingredients form a creamy and mild sauce that covers the corn tortillas filled with the shredded chicken breast.

Poblano Peppers Enchilada Recipe

milk & 1/4 cup cream

½ (1/2 Inch slices) Mexican bolillo or French baguette*

Poblano peppers (roasted,

onion

peanuts

vegetable oil

Salt and pepper

corn tortillas

Chicken breast

Romaine Lettuce (finely shredded)

cotija chesse

Radishes (finely sliced)

Mix milk and cream in a small bowl and soak the slices of bread in it until the bread has softened about 2-3 minutes. Add the milk and cream mix with the softened bread into a blender, along with the roasted Poblano strips, white onion,&nbsp; and roasted peanuts. Process until you have a very smooth and creamy sauce.

Heat 1 Tablespoon of oil in a medium-size frying pan and pour the sauce to cook. Bring to a boil, then reduce to a simmer, whisking occasionally, until the sauce has thickened slightly, about 6-8 minutes.  Season with salt and pepper. If you prefer your sauce less thick, add 1/3 cup of chicken broth and stir to dilute it. Once your sauce is ready, set aside while you fry the tortillas.

In a medium-size skillet, heat the rest of the oil over medium-high heat.  Slightly fry the tortillas, one by one, just enough to soften and warm them. Have a plate covered with paper towels ready to place the tortillas after frying to absorb any excess oil.

To form the enchiladas, fill each tortilla with a couple of tablespoons of shredded chicken; roll up tightly, and place seam-side down on a plate (I like to serve 3 enchiladas per plate). Once the three tortillas are rolled, cover with a few tablespoons of the sauce. Top with the shredded lettuce, cheese and radishes.

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Poblano Peppers Enchilada Recipe

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Poblano Peppers Enchilada Recipe

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