Try these Swiss enchiladas in poblano chile sauce with all the flavor of Zwan® Manchego cheese. Its 100% milk flavor gives a special touch to this broiled dish that you con enjoy with your family.
6 Poblano chiles, trimmed, seeded, charred, and peeled, for the sauce
1/4 onions, for the sauce
1 clove garlic, for the sauce
1/4 cups cilantro, for the sauce
2 allspice berries, for the sauce
1 teaspoon cumin, for the sauce
1 1/2 cups sour cream, for the sauce
1 cup chicken broth, for the sauce
2 tablespoons butter, for the sauce
salt, for the sauce
pepper, for the sauce
vegetable oil, for frying
20 corn tortillas, warm
2 cups chicken, cooked and shredded, for the stuffing
butter, for greasing
2 cups Zwan® sliced manchego cheese
1/2 cups Poblano chile strips, for garnish
1/2 cups yellow corn kernels, for garnish
cilantro
Preparation
20 mins
30 mins
Low
Combine Poblano chile, onion, garlic, cilantro, allspice, cumin, sour cream, and chicken broth in a blender. Blend until perfectly incorporated.
In a pot over medium heat, melt butter. Pour in Poblano chile sauce. Season with salt and pepper. Cook for 8 minutes, stirring constantly. Set aside hot.
In a skillet with hot vegetable oil, fry tortillas on both sides for 5 seconds over medium heat. They only need to be flexible. Drain on a paper towel-lined plate.
For assembling the enchiladas: Place tortilla flat. Add chicken and roll. Repeat with the remaining stuffing.
Preheat the oven to 356 °F.
In a previously greased baking dish, pour a bit of Poblano chile sauce. Arrange stuffed tortillas. Spoon over more sauce and place Zwan® sliced Manchego cheese on top. Add Poblano chile strips and a bit of yellow corn kernels. Bake for 20 minutes at 356 °F.
Remove from the oven. Serve enchiladas with sour cream and garnish with cilantro leaves.
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
Do you want to know what other nutrients this or other recipes have?