Enchiladas en salsa de chile poblano 
Enchiladas with Poblano Chile Sauce
This is a recipe I love—my mother used to make it for us when she invited everyone over for a meal. She would make three baking dishes so we could all have seconds.
Enchiladas with Poblano Chile Sauce
This is a recipe I love—my mother used to make it for us when she invited everyone over for a meal. She would make three baking dishes so we could all have seconds.
Cooking Instructions
- 1
Roast the chiles, then place them in a plastic bag to steam. Peel and remove the seeds and veins. Blend with a piece of onion, 1 garlic clove, and salt or chicken bouillon powder.
- 2
In a saucepan with a little oil, add the blended mixture and check the seasoning.
- 3
Lightly fry the tortillas in oil, fill them with the shredded chicken, and fold them in half or roll them up like tacos.
- 4
Pour the sauce over the enchiladas, cover with cheese, and cover with aluminum foil. Once they're hot, uncover to melt or brown the cheese.
- 5
Serve the enchiladas with white rice. I like to add corn kernels, but I didn't have any this time. You can also serve them with refried beans.
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