Directions
- 1Boil two chicken breasts with one tablespoon of salt, a small chunk of onion, and two garlic cloves. Remove any foam that rises, cover, and cook for about 20 to 25 minutes.
- 2Meanwhile, remove the stems and seeds of three poblano chiles and roast them along with eight small tomatillos and one serrano pepper.
- 3Move the poblanos to a bowl and let them sweat for about five to ten minutes so you can peel the skin.
- 4Shred the cooked chicken and season with two teaspoons of salt, lots of black pepper, one teaspoon of garlic powder, and another teaspoon of onion powder.
- 5Peel the skin off the poblanos and add them to a blender cup along with one bunch of cilantro, one tablespoon of consomé de pollo, half a block of cream cheese, one cup of Mexican crema, and the reserved chicken broth, onion, and garlic.
- 6Blend until smooth and set aside.
- 7In a hot pan, add a big drizzle of oil and let it heat up. Then start warming up the tortillas.
- 8Roll the enchiladas by folding and rolling the tortillas with the seasoned chicken.
- 9In a pan, add a teaspoon of butter and let it lightly brown. Add in the sauce; this will help thicken your sauce and also prevent your enchiladas from sticking to the bottom.
- 10Once it simmers, line the enchiladas in the pan, cover with more sauce, and top with Queso Oaxaca (or your favorite melting cheese).
- 11Continue to cook until the cheese melts.
Ingredients
- 2 chicken breasts
- 1 tablespoon salt
- 1 small chunk onion
- 2 garlic cloves
- 3 poblano chiles
- 8 tomatillos
- 1 serrano chile
- 1 bunch cilantro
- 1 tablespoon consomé de pollo
- 0.5 block cream cheese
- 1 cup Mexican crema
- 1 cup chicken broth
- 20 tortillas
- 1 big drizzle oil
- 1 teaspoon butter
- 1 cup Queso Oaxaca
- 2 teaspoons salt
- 1 black pepper
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
Equipment
potblenderfrying panbaking sheetwhisk
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