Poblano Chicken Enchiladas Blancas #WeekdaySupper

I've shared many a recipe for enchiladas here in my cocina over the years: Potato Enchiladas, Enchiladas de Mole, Bean & Cheese Enchiladas, Scrambled Egg Enchiladas, Pumpkin Chicken Enchiladas, and even Swiss Chard Enchiladas. But there are still quite a few enchilada recipes that I haven't shared yet, like these Poblano Chicken Enchiladas Blancas. Creamy and cheesy enchiladas stuffed with shredded chicken, roasted poblano peppers, and golden corn kernels. They get the name Enchiladas Blancas because instead of a red or green chile enchilada sauce, they are made with sour cream.

This is a great recipe to use leftover shredded chicken, but I'm including how to cook the chicken if you'd like to make this recipe from scratch.

Poblano Chicken Enchiladas Blancas 


Ingredients:

• 2 boneless, skinless chicken breasts
• 1 large onion, cut in half and one half sliced
• 1 clove garlic
• Cilantro
• 4 poblano peppers
• 1 small can golden corn kernels
• 2 cups sour cream 
• 2 cups shredded Chihuahua cheese (or your fave cheese) 
• 12 flour tortillas 

Directions:
Cook the chicken breasts in a medium pot with 1/2 of the large onion (that isn't sliced), the garlic, a couple of sprigs of cilantro, salt and black pepper until the chicken is fully cooked. Remove from heat and let cool slightly; shred the chicken.

While the chicken is cooking, roast the poblano chiles over an open flame, turning occasionally, until completely charred. Place the poblano chiles in a plastic bag and let set for 5 to 10 minutes. (This allows the poblano chiles to sweat, making them much easier to peel.) Remove the charred skin from the poblano chiles along with the seeds and stems. Roughly chop the roasted poblano chiles.

In a large skillet heat 2 tablespoons of vegetable oil over medium-high heat. Add the chopped poblano peppers and sliced onion. Saute for about 3 to 4 minutes; add the garlic and saute for an additional 30 seconds. Stir in the shredded chicken breast and 1/4 cup sour cream; cook until heated through; season with salt and black pepper. Remove from heat and set aside.

Preheat oven to 350°F. Lightly grease a 8 or 9-inch square baking dish with vegetable oil or butter; spread 1/4 cup of the sour cream in the bottom of the baking dish. Heat the flour tortillas on a comal or skillet until soft and pliable. Spoon a couple tablespoons of the poblano chicken filling down the center of each tortilla and top with 2 tablespoons of shredded cheese. Roll up tortillas and place seam-side down in the baking dish. Arrange 6 enchiladas in a single layer in the baking dish. Top with 1/2 cups of sour cream and sprinkle with 1/4 cup of shredded cheese. Repeat with remaing enchiladas, sour cream and cheese. Bake enchiladas at 350°F for 25 to 30 minutes, until the cheese has completely melted. Remove from oven; top baked enchiladas with chopped cilantro and serve with Mexican Rice and/or Refried Beans. Enjoy! 

This post is part of this week's #WeekdaySupper menu:

Monday: Cinco de Mayo Wraps by Seduction in the Kitchen
Tuesday: Poblano Chicken Enchiladas Blancas
Wednesday: Meatballs Stroganoff by Cookin' Mimi
Thursday: Broccoli Tortellini Salad with Arugula Pesto by Alida's Kitchen
Friday: Pork Adobo with Bell Peppers by Try Anything Once Culinary

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