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Zwan

Zwan

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Recipe of Swiss Enchiladas in Poblano Chili Sauce
Zwan

Zwan

Recipe of Swiss Enchiladas in Poblano Chili Sauce
Zwan

Zwan

Recipe of Swiss Enchiladas in Poblano Chili Sauce
Zwan

Zwan

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Swiss Enchiladas in Poblano Chili Sauce

20 mins
30 mins
Low
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Try these Swiss enchiladas in poblano chili sauce with all the flavor of Zwan® Manchego cheese, its 100% milk flavor gives a special touch to this gratin dish. Enjoy it as a family.
Learn more about Zwan

Ingredients

6 portions
  • 6 poblano peppers, veinless, seedless, roasted and skinless; for the sauce
  • 1/4 onions, for the sauce
  • 1 clove garlic, for the sauce
  • 1/4 cups coriander, for the sauce
  • 2 allspice, for the sauce
  • 1 teaspoon cumin, for the sauce
  • 1 1/2 cups sour cream, for the sauce
  • 1 cup chicken soup, for the sauce
  • 2 tablespoons butter, for the sauce
  • to taste salt, for the sauce
  • to taste black pepper, for the sauce
  • enough vegetal oil, to fry
  • 20 corn tortillas, hot
  • 2 cups chicken, cooked and shredded for the filling
  • enough butter, to grease
  • 2 cups Zwan® sliced manchego cheese
  • 1/2 cups poblano rajas, To accompany
  • 1/2 cups corn grain, yellow, to accompany
  • enough coriander

Preparation

Blend the poblano pepper together with the onion, garlic, coriander, allspice, cumin, sour cream and chicken broth until fully integrated.
In a pot over medium heat melt butter, pour the poblano pepper sauce, season with salt and pepper, and cook for 8 minutes, stirring constantly. Reserve hot.
In a pan with hot vegetable oil, fry the tortillas on both sides for 5 seconds over medium heat, as you only need them to become flexible. Drain on absorbent paper.
To form the enchiladas, place the tortilla extended, add chicken and close in the form of a roll, repeat until you finish with the filling.
Preheat the oven to 180 ° C.
In a previously greased baking dish, pour a little poblano sauce, arrange the chicken tacos, bathe with more sauce and place sliced Zwan® Manchego Cheese. Add poblano slices and a little sweet corn, and bake for 20 minutes at 180 ° C.
Remove from the oven. Serve the enchiladas with sour cream and garnish with coriander leaves.

PRESENTATION

Accompany with sour cream and coriander.

TIPS

If you don't want to, don't fry the tortillas, just make sure they're hot so they can be flexible.

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Nutritional information

* Information per 100g serving, percent daily values based on a 2,000 calorie diet.
Energy
224.6
kcal
11.23%
Carbohydrate, by difference
6.5
g
2.17%
Protein
15.2
g
30.4%
Total lipid (fat)
15.5
g
23.85%
100
Do you want to know what other nutrients this recipe has?
Provided by USDA
Rate this tip
Ratings (3)
Carlos Canul
25/03/2021 20:44:43
Excelente
BARAJAS VALDEZ OLIVIA YOLANDA .
05/02/2021 04:57:59
Buenísimo
DoraAlicia Vàlencia
05/10/2020 08:29:05
Riquisima,ya tengo mis chiles poblanos porque aqui donde vovo no Los hay,vivo en Grecia,Michas Gracias.

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