Chicken Enchiladas with Poblano Chile Sauce

Name: Chicken Enchiladas with Poblano Chile Sauce
Total time: 1800 s
Yield: Serves 4 servings
Ingredients: 5 poblano peppers, roasted and peeled; 4 oz cream cheese (Philadelphia or similar); 1 cup sour cream (about 240 ml); as needed Cilantro,; Knorr chicken bouillon, to taste; 1 cooked chicken, shredded; Shredded Oaxaca cheese, to taste; as needed Corn tortillas,

Evelyn @Evelyn0799

Chicken Enchiladas with Poblano Chile Sauce

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Ingredients

30 min

Serves 4 servings

5poblano peppers, roasted and peeled
4 ozcream cheese (Philadelphia or similar)
1 cupsour cream (about 240 ml)
as neededCilantro,
Knorr chicken bouillon, to taste
1cooked chicken, shredded
Shredded Oaxaca cheese, to taste
as neededCorn tortillas,

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Steps

30 min

1

Blend the poblano peppers, cream cheese, sour cream, cilantro, and chicken bouillon until you have a smooth, even sauce. Set aside the shredded chicken and cheese.
2

Lightly fry the tortillas in a little oil. Fill each tortilla with the shredded chicken to form the enchiladas.
3

Place the enchiladas in a baking dish and pour the sauce over them.
4

Sprinkle with Oaxaca cheese and bake for 5 minutes, or until the cheese is melted and bubbly.
5

Decorate with avocado or any toppings you like, and serve.