Mexican🥩 Meat

Creamy Poblano Chicken Enchiladas

Name: Creamy Poblano Chicken Enchiladas
Total time: 1 h 50 min
Yield: 12 servings
Cuisine: Mexican
Ingredients: 1 whole chicken; 10 cups water; 1 garlic bulb; 1 onion; 2 bay leaves; 12 corn tortillas; ~½ cup oil; 3 cups shredded chicken (from boiled chicken); 1 tsp salt; 1 tsp black pepper; ½ tbsp garlic powder; 4 roasted poblano peppers; 3 cups Mexican cheese blend; 2 tbsp butter; 1 tbsp all-purpose flour; 2 cups chicken broth; ½ tbsp chicken bouillon; 16 oz crema fresca or heavy whipping cream; 2 cups white melted cheese such as asadero, oaxaca, or mozzarella

⏱ 110 min🍽 Serves 12

A creamy and cheesy casserole featuring shredded chicken simmered in homemade broth, roasted poblano peppers, and a luxurious cream sauce made with a roux base, baked until bubbly and golden.

Adapted from a video by Views on the road

Creamy CHICKEN ENCHILADAS Step by Step | Views on the road Mexican Food Recipes

Watch on YouTube

Ingredients

whole chicken1
water10 cups
garlic bulb1
onion1
bay leaves2
corn tortillas12
oilfor frying tortillas~½ cupest.
shredded chicken (from boiled chicken)3 cups
salt1 tsp
black pepper1 tsp
garlic powder

Steps

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1
Bring a pot of 10 cups water to a boil and add the whole chicken, garlic bulb, onion, and bay leaves.
2
Cover the pot and boil on medium heat for 10 minutes.
3
Remove any impurities or scum that rise to the surface, then cover and continue simmering on medium to medium-low heat for another 1 hour and 20 minutes until the chicken is tender.
4
Remove the chicken from the pot and shred it. Strain the broth and set aside for the creamy sauce.
5
Melt 2 tablespoons of butter in a pan over medium-low heat.
6
Add 1 tablespoon of all-purpose flour and mix thoroughly. Cook for about 20 seconds to create a roux that will help thicken and enrich the sauce.
7
Pour in 2 cups of chicken broth and add 0.5 tablespoon of chicken bouillon. Stir until fully combined.
8
Stir in 16 ounces of crema fresca or heavy whipping cream until fully combined.
9
Add 2 cups of white melted cheese, reduce to low heat, and stir until the cheese melts and the sauce becomes creamy and luxurious.
10
In a bowl, combine the 3 cups of shredded chicken with 1 teaspoon salt, 1 teaspoon black pepper, 0.5 tablespoon garlic powder, and the 4 roasted poblano peppers (skin, stem, and seeds removed, sliced). Mix thoroughly.
11
Spread 3 ladles of the creamy sauce across the bottom of a baking dish.
12
Quickly fry each corn tortilla in oil for a few seconds on each side to soften it.
13
Add chicken-poblano filling to each tortilla, roll it up, and place it in the baking dish. Repeat with remaining tortillas and filling.
14
Ladle the remaining creamy sauce over the enchiladas, making sure to cover all the edges.
15
Sprinkle the Mexican cheese blend and roasted poblano pepper slices over the top.
16
Bake at 380°F for 20 to 22 minutes until the cream is bubbly and the cheese is melted.

Creamy Poblano Chicken Enchiladas

Ingredients

Steps

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