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Chicken Enchiladas with Poblano Pepper Sauce

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Enjoy these delicious enchiladas with a creamy poblano sauce, gratin with cheese. A delicious Mexican dish that you will want to prepare again and again. It's perfect for any time of the year.
Learn more about Angela AC

Ingredients

20 portions
  • 5 poblano peppers, Toasted and deveined
  • 1/2 bars Philadelphia® cream cheese
  • 1/4 liters cream
  • few fresh coriander
  • Swiss Knorr, to taste
  • 1 chicken, cooked and shredded
  • grated cheeses
  • corn tortillas

Preparation

Blend the roasted poblano peppers with the cilantro, cream cheese, Mexican cream and granulated chicken bouillon.
Fry each tortilla lightly in hot oil. Turn over almost immediately, and fry for about 5 seconds on the other side. Fill the tortillas with chicken breast and roll them up.
Put the enchiladas in a casserole dish, add some sauce and manchego cheese on top and bake in the oven for 5 minutes.
Preheat the oven to 180°C (356°F). Sprinkle the grated cheese and bake for 5 minutes to make it gratin.
Decorate with parsley and serve

TIPS

Serve them with a side of white rice and corn

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Nutritional information
* Percentage of daily values ​​based on a 2,000-calorie diet.
At the moment this recipe does not have the data of the Nutritional Information.
Information per 100gr. Portion, provided by USDA
Rate this tip
Ratings (44)
JANEE SM
26/02/2020 16:48:20
Deliciosas.
Cukis Castillo
13/09/2019 09:18:38
ME ENCANTA TODO QUE DELICIAS
Rita Zambrano
30/08/2019 11:10:21
Excelente opción!!! Gracias
Gabriela Hernández
29/08/2019 10:27:11
Se debería de sofreír lo molido para que se integre bien todo incluido el nork suiza. Yo le agregaría un poco de leche para que quede menos espeso. Saludos
Marisol Hernandez
28/08/2019 13:38:53
Está receta La voy a hacer se ve Deliciosa
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