The enchiladas are of the most popular Mexican snacks and this is mainly due to the fact that for each taste there is practically a style of enchiladas, therefore they are a perfect option when it is talked about. On this occasion in recipesgratis we put at your disposal some some Delicious chicken enchiladas with poblano chili sauce, a very simple, practical dish and has a special and exquisite taste. Their incredible flavor and you will want to repeat them again and again.
| 🚻 4 Diners | 🕘 30m | 🍵 Enfarastadad Low | 🤯 |
| Ingredients to make chicken enchiladas with poblano chili: |
| ½ chicken breast 16 pieces of corn tortilla 2 pieces of chile poblano 2 cups of acid cream ½ cup of whole milk ½ piece of white onion 1 clove of garlic 300 grams of strand cheese 1½ tablespoons Sopes of butter 1 tablespoon of chicken consommé powder 1 tablespoon of oil |
| ADDITIONAL CHARACTERISTICS: Cheap cost, little spicy, |
Ingredients to make chicken enchiladas with poblano chili:
1. For the preparation of these chicken enchiladas with Poblano Chile we will need to gather all the ingredients first.
2. We are going to start by cooking the chicken breast in a saucepan with enough boiling water, adding a piece of onion and a pinch of salt, and let it be cooked over high heat.
3. Once the chicken is cooked completely and reserve it for a moment.
4. On the other hand, we put the poblano chili to roast, and once burned is observed throughout its surface, under the jet of water we begin to remove all this skin and clean it perfectly, unveiling it and removing the seeds.
5. Once our poblanos chile homogeneous for homemade chicken enchiladas.
6. This poblano chili sauce placed it in a small saucepan in which we must melt the butter, and on this melted and hot butter we add the sauce and let it cold very well. We rectify as a seasoning and if necessary, add some more pinch of salt or pepper. Once our sauce is ready, we remove it from the heat and reserve a moment.
7. Now our corn tortillas are placed on their surface a little oil and let them brown slightly, fill with the strand cheese and fold the tortilla, as well as observed in the following image.
8. Now we accommodate our enchiladas stuffed with cheese on the plate to serve, we bathe them with the poblano sauce and spread a little mismatched chicken on the sauce, or we can also introduce it into the tortillas together with the cheese. We serve our chicken enchiladas with hot poblano chili and we can accompany them with a little refused beans.
