Mexican

Enchiladas Poblanas

Servings: 4
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Enchiladas Poblanas
Servings
4

Ingredients
  • SALSA:
  • 4 Tbsp. unsalted butter
  • 4 Tbsp. chopped onion
  • 1 medium garlic clove
  • 1 1/2 cups poblano chili strips
  • 2 cups crema
  • 1 cup milk
  • salt and pepper to taste
  • CHICKEN FILLING:
  • 2 Tbsp. vegetable oil
  • 1/2 cup onion, diced
  • 4 cups shredded chicken breast
  • 1 cup gold and white corn kernels
  • salt and pepper to taste
  • ENCHILADAS:
  • 12 corn tortillas
  • 2 Tbsp. vegetable oil
  • 2 cups Sargento® Shredded 4 Cheese Mexican
  • GARNISH:
  • 4 Tbsp. Poblano chili strips
  • 4 Tbsp. gold and white corn kernels
Directions
  1. SALSA: Melt butter in a skillet on medium high heat. Sauté onion and until lightly browned, add garlic and Poblano chili strips and sauté for 2 more minutes. Incorporate cream and milk. Simmer for 3 minutes, blend until smooth, season with salt and pepper to taste. Reserve covered to keep warm.
  2. CHICKEN FILLING: Heat the oil and fry the sliced onion for 2 minutes, add chicken, corn kernels and mix, season with salt and pepper to taste.
  3. ENCHILADAS: Lightly fry each tortilla with hot vegetable oil on both sides just to soften, stuff with the prepared chicken filling and fold in half, place on a heatproof plate, sauce the enchiladas completely with the poblano salsa, top with Sargento® Shredded 4 Cheese Mexican and bake from 8 to 10 minutes until cheese is melted, bubbly and lightly browned.
  4. Top the enchiladas with extra roasted poblano chili strips and corn kernels.

Serving Size 4

Calories

*Percent Daily Values (DV) are based on a 2,000 calorie diet.

Amount/Serving %DV*
Total Fat 64.00g 98%
Sat. Fat 29.00g 145%
Mono Unsat. Fat 17.00g
Poly Unsat. Fat 11.00g
Cholesterol 235mg 78%
Sodium 650mg 27%
Amount/Serving%DV*
Total Carbohydrate 60g 20%
Dietary Fiber 6g 24%
Sugars 13g
Protein 64g
Amount/Serving%DV*
Vitamin A 295RE
Vitamin C 23mg 40%
Calcium 625mg 60%
Iron 4mg 25%