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Prep Time: 60 Minutes Cook Time: 30 Minutes |
Ready In: 90 Minutes Servings: 6 |
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These are also delicious if you substitute the chicken with Oaxaca cheese for a vegeterian dish Ingredients:
6 poblano chiles |
2 cups heavy cream |
1 large onion, thinly sliced |
1 garlic clove, crushed |
1/2 cup sweet corn |
2 cups oaxaca cheese, shredded |
1/2 lb cooked chicken breast, shredded |
12 corn tortillas |
corn oil, as much as needed |
salt and pepper |
Directions:
1. Roast, peel and cut chiles into strips.
2. Fry onions and garlic in a little bit of oil until tender.
3. Add chile strips, corn and chicken.
4. Season with salt and pepper, and cook for 2 minutes in medium heat.
5. Add 1 cup of cream, lower heat and simmer for two more minutes. Set a side.
6. Fry tortillas lightly in a good quantity of oil, just for 2 seconds on both sides so you can still fold them. Set aside.
7. Preheat oven at 400°F.
8. Put the chicken and poblano mixture in the center of the tortilla and roll it.
9. Place all of the enchiladas in a greased oven proof dish.
10. Smother them with 1 cup of cream and cheese.
11. Bake until cheese is melted and golden, and cream is bubbling.
12. Serve with arroz rojo (red rice).
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