Description
These enchiladas feature tender shredded chicken, roasted poblano peppers, and sweet corn enveloped in soft tortillas, topped with creamy sauce and cheese.
Ingredients
Scale
- 3 cups cooked chicken (shredded)
- 2 poblano peppers (roasted, diced)
- 1 cup corn
- 10 corn tortillas
- 2 cups green enchilada sauce
- 2 cups shredded Mexican cheese
- sour cream
- cilantro
Instructions
- Roast the poblano peppers under a broiler until charred, about 10-15 minutes. Steam in a covered bowl for 10 minutes, peel, and dice.
- Preheat your oven to 375°F (190°C). In a bowl, combine the shredded chicken, diced poblanos, and corn. Mix with 1/2 cup of enchilada sauce.
- Fill each corn tortilla with the chicken mixture, roll up tightly, and place seam-side down in a greased baking dish.
- Pour the remaining enchilada sauce over the tortillas, ensuring they are well covered. Sprinkle shredded cheese on top.
- Bake for 20-25 minutes until bubbly and golden. Watch to prevent burning.
- Serve warm, topped with sour cream and cilantro.
Notes
Feel free to customize with different proteins or spices based on your preference. Great for leftovers!
Nutrition
- Serving Size: 1 enchilada
- Calories: 250
- Sugar: 3g
- Sodium: 450mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 15g
- Cholesterol: 40mg
