Enchiladas en salsa de chile poblano 
Enchiladas in Poblano Chile Sauce
Delicious enchiladas you’ll want to make in a few steps.
Enchiladas in Poblano Chile Sauce
Delicious enchiladas you’ll want to make in a few steps.
Cooking Instructions
- 1
Roast the poblano pepper, then place it in a covered container to steam. Peel, wash, and remove the veins and seeds. (You can use frozen poblano strips to save time.)
Quickly fry the 8 tortillas in hot oil just until softened.
Peel the potato and cut it into small cubes. Boil in salted water until tender, then sauté with chopped onion, salt, and pepper in a little oil.
- 2
For the sauce, heat 2 tablespoons of oil in a skillet. Add chopped onion and 1 tablespoon of flour. Stir until the flour is lightly cooked but not browned. Gradually add milk, then transfer everything to a blender. Add the poblano pepper (save a few strips for garnish) and blend the sauce. Season with 1 teaspoon of chicken bouillon powder and return to the pan. If the sauce is too thick, add a little more milk.
- 3
To assemble the enchiladas, place a spoonful of potatoes on each tortilla, roll them up like tacos, and arrange them in a baking dish. Cover with the sauce, sprinkle with chopped onion, grated queso fresco, and a few poblano strips for garnish.
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