Get ready to transform your dinner table with these mouthwatering roasted poblano enchiladas that promise to transport you straight to the heart of Mexico! Whether you're a meat lover craving tender chicken or a veggie enthusiast looking for a plant-based delight with cauliflower, this recipe is about to become your new obsession. Imagine biting into a perfectly rolled tortilla, filled with smoky roasted poblano peppers, melted cheese, and your protein of choice - it's a culinary adventure that will make your taste buds dance with joy!
Prep Time: 15 mins
Cook Time: 30 mins
Total Time: 45 mins
Cuisine: Mexican
Serves: 4 servings
Ingredients
- 6 corn tortillas
- 2 cups cooked chicken or cauliflower
- 2 poblano peppers, roasted and chopped
- 1 cup cheese, shredded
- 1 cup enchilada sauce
- 1/4 cup cilantro, chopped
- Salt to taste
Instructions
- Preheat your oven to 375°F (190°C). This will ensure that your enchiladas cook evenly and are hot throughout when served.
- Begin by roasting the poblano peppers. You can do this by placing them directly on the flame of a gas stove, turning them occasionally until the skin is charred and blistered. Alternatively, you can roast them under a broiler or on a grill. Once roasted, place the peppers in a bowl and cover with plastic wrap or a kitchen towel to steam for about 10 minutes. This will help loosen the skin.
- While the poblano peppers are steaming, shred the cooked chicken or cauliflower into bite-sized pieces if not already done. Set aside.
- After steaming, peel the skin off the poblano peppers, remove the stems and seeds, and chop them into small pieces. Set aside.
- In a large mixing bowl, combine the shredded chicken or cauliflower, chopped roasted poblano peppers, half of the shredded cheese, and half of the chopped cilantro. Season the mixture with salt to taste and mix well to ensure all ingredients are evenly distributed.
- In a separate bowl, pour out the enchilada sauce. You can reserve a small amount for topping later if desired.
- To assemble the enchiladas, take one corn tortilla and dip it briefly in the enchilada sauce to soften it. Place a generous amount of the filling mixture in the center of the tortilla, then roll it up tightly and place it seam-side down in a greased baking dish. Repeat this process with the remaining tortillas and filling.
- Once all the enchiladas are in the baking dish, pour the remaining enchilada sauce over the top, ensuring they are well covered. Sprinkle the remaining shredded cheese evenly over the sauce.
- Cover the baking dish with aluminum foil and bake in the preheated oven for 20 minutes. This will help the enchiladas heat through and the flavors meld together.
- After 20 minutes, remove the foil and bake for an additional 10 minutes, or until the cheese is melted and bubbly, and the edges of the enchiladas are slightly golden.
- Once done, remove from the oven and let cool for a few minutes. Garnish with the remaining chopped cilantro before serving.
- Serve the roasted poblano enchiladas hot, with additional enchilada sauce on the side if desired. Enjoy your delicious Mexican dish!
Tips
- Roasting Poblanos Like a Pro: Take your time when charring the peppers. The key is to get a deep, even char that adds incredible smoky flavor.
- Tortilla Technique: Always briefly dip your corn tortillas in enchilada sauce before filling. This prevents them from cracking and adds extra flavor.
- Customize Your Protein: Feel free to swap between chicken and cauliflower based on your dietary preferences or what's in your fridge.
- Cheese Matters: Use a good melting cheese like Monterey Jack or a Mexican blend for the best gooey texture.
- Make Ahead Friendly: You can prepare these enchiladas in advance and refrigerate before baking, making them perfect for meal prep or entertaining.
- Garnish Generously: Fresh cilantro isn't just a garnish - it adds a bright, fresh flavor that cuts through the richness of the dish.
Nutrition Facts
Calories: 223kcal
Carbohydrates: 15g
Protein: 21g
Fat: 11g
Saturated Fat: 6g
Cholesterol: 55mg
