Chicken Poblano Enchiladas
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 8
Poblano enchiladas are a delicious and flavorful Mexican dish that is perfect for dinner or a festive occasion. The dish typically features roasted poblano peppers, a rich and savory sauce, and tender tortillas. The result is a hearty and satisfying meal that is sure to please. Some typical remarks people make about poblano enchiladas include:"These enchiladas are so flavorful and satisfying!""The roasted poblanos give the dish a great smoky flavor.""I love the combination of cheese, sauce, and peppers.""These enchiladas are a great way to get your daily dose of veggies.""It's the perfect balance of spicy and savory.""The sauce is so rich and creamy, it's like a hug in a dish.""This is a great vegetarian option for Mexican night.""I can't get enough of the cheesy goodness in these enchiladas.""It's easy to make and always a hit with my family and friends."
Ingredients
- ½ cup green Onions diced
- 1 cup Sour Cream Light
- 1 tablespoon Parsley Dried
- ½ teaspoon Oregano ground
- ½ teaspoon Black Pepper
- 1 dash Salt
- 1 tablespoon Chili Powder
- 2 teaspoons mrs dash chipotle seasoning
- ½ cup poblano pepper chopped
- ¼ cup jalapeño chopped
- ½ cup Sweet Red Peppers chopped
- 8 tortilla best is mixed 1/2 corn/1/2 flour
- 15 oz Poblano sauce HEB Creamy Poblano sauce is the one I use, alternatively use my poblano sauce recipe.
- 2½ cup Chicken shredded Roasted Broiled or Baked Chicken
- 1¾ cup Cheddar Cheese shredded Cheddar or Colby Cheese Lowfat
Instructions
- Preheat oven to 350°F.
- Spray some cooking spray (if needed) in a non-stick skillet and cook the chicken over a medium heat for about 10 minutes per side, or until the juices run clear. Drain any excess fat from the pan and set the chicken aside to cool.
- Once cooled, shred the chicken and return to the skillet.
- Add the onion, sour cream, parsley, oregano, and ground black pepper. Heat until the cheese melts.
- Stir in the 1 cup poblano sauce, chili powder, green and red peppers. Mix until well combined and heated through.
- Assemble the enchiladas - roll an even amount of mixture into each tortilla and arrange the wrapped tortillas alongside each other in a greased baking dish.
- Cover with the balance of poblano sauce and the cheddar cheese.
- Bake the dish uncovered in the preheated oven for about 20 minutes, until the cheese is melted and the surrounding sauce is bubbling.
Nutrition - See Recipe Post for Nutrition Disclaimer
Calories: 837kcal | Carbohydrates: 19g | Protein: 9g | Fat: 81g | Saturated Fat: 28g | Polyunsaturated Fat: 15g | Monounsaturated Fat: 32g | Cholesterol: 96mg | Sodium: 415mg | Potassium: 178mg | Fiber: 2g | Sugar: 3g | Vitamin A: 1187IU | Vitamin C: 25mg | Calcium: 261mg | Iron: 2mg