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Enchiladas Poblanas

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“These are also delicious if you substitute the chicken with Oaxaca cheese for a vegeterian dish”
READY IN:
1hr 30mins
SERVES:
6
UNITS:
US

Ingredients Nutrition

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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