Description
A delicious and satisfying Mexican dish combining tender chicken, smoky poblano peppers, and creamy cheese all wrapped in soft corn tortillas.
Ingredients
- Poblano peppers
- Cooked chicken, shredded
- Taco seasoning
- Corn tortillas
- Cream cheese
- Cheddar cheese, shredded
- Enchilada sauce
- Onion, diced
- Garlic, minced
- Salt
- Pepper
Instructions
- Preheat your oven to 375°F (190°C).
- Roast the poblano peppers over an open flame until charred, then place them in a bowl and cover to steam. Once cooled, peel and chop.
- In a skillet, cook the diced onion and minced garlic until soft. Add shredded chicken, chopped poblano peppers, cream cheese, and taco seasoning; mix until combined.
- Fill the corn tortillas with the chicken mixture and roll them up.
- Spread a layer of enchilada sauce on the bottom of a baking dish, place the rolled tortillas seam side down, and cover with the remaining sauce and shredded cheddar cheese.
- Bake for 25-30 minutes or until heated through and cheese is bubbly.
- Serve hot and enjoy your delicious meal.
Notes
Garnish with fresh cilantro, sour cream, or avocado for extra flavor. They also pair well with a simple side salad or Mexican rice.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 420
- Sugar: 4g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 70mg