Ingredients for - Poblano Chile Enchiladas
How to cook deliciously - Poblano Chile Enchiladas
1. Stage
Combine water, chicken, onion, garlic, and bouillon in a saucepan over medium heat. Bring to a boil, then reduce the heat to medium-low and simmer until chicken is no longer pink in the center and the juices run clear, about 40 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Transfer chicken to a plate to cool. Reserve 1 cup broth and discard the rest.
2. Stage
Roast poblano chiles over an open flame (or underneath a broiler) until the skin has blackened on all sides. Place chiles into a plastic bag (or bowl covered with plastic wrap), and let cool, about 30 minutes. Peel blackened skin off cooled peppers, and remove seeds and membranes.
3. Stage
Transfer poblano flesh to a blender; add 1 cup reserved chicken broth and sour cream. Purée until smooth.
4. Stage
Heat oil in a skillet over medium heat. Fry tortillas, one at a time, until softened and beginning to crisp, 10 to 15 seconds. Stack fried tortillas on a plate.
5. Stage
Pour puréed poblano mixture into the skillet and simmer for 10 minutes.
6. Stage
While the sauce is cooking, slice cooled chicken into 1/4-inch strips.
7. Stage
Using tongs, dip one tortilla into hot sauce in the skillet, coating both sides, then place onto a work surface. Arrange some chicken in the center, then tightly roll tortilla around filling. Place enchilada, seam-side down, into a serving dish. Repeat to make remaining enchiladas.
8. Stage
Spoon remaining sauce over enchiladas, then sprinkle with mozzarella.
