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    Smokey Poblano Chicken Enchiladas

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    Pixicook editorial team

    Delicious chicken enchiladas with a smoky poblano and tomatillo sauce, topped with cheese and crema.

    Ingredients for Smokey Poblano Chicken Enchiladas

    units in
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    units in
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    serves
    6 peoplechevron
    serves
    6 peoplechevron

    Poblano Peppers

    each

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    Large Onion, roughly chopped

    each

    Substitute chevron-down

    Tomatillos, husks removed

    0 lb

    Substitute chevron-down

    Serrano Peppers

    each

    Substitute chevron-down

    Garlic, medium cloves

    each

    Substitute chevron-down

    Chicken Stock

    cups

    Substitute chevron-down

    Cilantro Leaves And Stems, loosely packed, picked

    cups

    Substitute chevron-down

    Kosher Salt

    to taste

    Substitute chevron-down

    Freshly Ground Black Pepper

    to taste

    Substitute chevron-down

    Chicken Thighs

    0 lb

    Substitute chevron-down

    Vegetable Oil

    tablespoons

    Substitute chevron-down

    Soft Corn Tortillas

    each

    Substitute chevron-down

    Shredded Pepper Jack Cheese, divided

    0 oz

    Substitute chevron-down

    Mexican-Style Crema, divided

    cups

    Substitute chevron-down

    Chopped Cilantro, for garnish

    to taste

    Substitute chevron-down

    How to Make Smokey Poblano Chicken Enchiladas

    1. Broil Vegetables

    Preheat your broiler and line a rimmed baking sheet with foil. Place the poblano peppers, onion, tomatillos, serrano peppers, and garlic on the sheet. Broil the vegetables, turning them occasionally. Remove the tomatillos after about 10 minutes when they are softened and lightly charred. Continue broiling the poblanos for an additional 2 minutes until their skins blister. Let the onion, serranos, and garlic broil for another 5 minutes until they are softened and charred.

    2. Cool and Peel Poblanos

    Submerge the broiled poblanos in a bowl of chicken stock to cool. Once cooled, peel off the skins, remove the seeds, and strain the stock. Add the peeled poblanos to the strained stock along with the cilantro.

    3. Sear Chicken

    Season the chicken thighs generously with kosher salt and freshly ground black pepper. Heat the vegetable oil in a Dutch oven over medium-high heat. Sear the chicken thighs, skin side down, for about 6 minutes until well browned. Turn them over and sear the other side for 2 more minutes.

    4. Simmer Chicken in Sauce

    Pour the tomatillo and pepper mixture into the Dutch oven with the seared chicken. Simmer the mixture until the chicken is cooked through, about 15 minutes. Use an immersion blender to blend the sauce until it is smooth but still slightly chunky.

    5. Warm Tortillas

    While the chicken simmers, preheat the oven to 350°F and wrap the tortillas in foil. Warm them in the oven to make them pliable and easier to roll.

    6. Shred Chicken

    Once the chicken is cooked and cool enough to handle, shred it, discarding the skin and bones. In a large bowl, mix the shredded chicken with 1 cup of the sauce, half of the shredded cheese, and half of the crema. Season with kosher salt and freshly ground black pepper to taste.

    7. Assemble Enchiladas

    To assemble the enchiladas, dip each tortilla in the remaining sauce to prevent them from cracking. Place a generous spoonful of the chicken mixture onto each tortilla, roll them up, and place them seam side down in a 13x9-inch casserole dish. Pour the remaining sauce over the enchiladas and sprinkle with the remaining cheese.

    8. Bake Enchiladas

    Cover the dish with foil and bake for 15 minutes. Then, uncover and bake for an additional 10 minutes until the cheese is lightly browned and bubbly.

    9. Serve Enchiladas

    Serve the enchiladas immediately, drizzling the remaining crema over the top and garnishing with chopped cilantro.

    Variations

    Vegetarian Black Bean Enchiladas

    Use black beans and sweet potato for a hearty vegetarian option.

    Pork and Mole Enchiladas

    Combine pulled pork with a rich mole sauce for a decadent twist.

    Red Beef Enchiladas

    Use slow-cooked shredded beef and red enchilada sauce.

    Toppings Galore

    Garnish with pickled red onions, lime-infused sour cream, or fresh pico de gallo for added freshness and texture.

    Green Seafood Enchiladas

    Swap in shrimp and use green tomatillo sauce for a fresher take.

    Pitfalls and tips

    Roast Your Poblanos

    For a deep, smoky flavor, char the poblano peppers over an open flame or under a broiler until the skin is blistered and blackened. This concentrates the flavors and adds a smoky depth to your enchiladas.

    Make Your Own Sauce

    Creating a sauce from scratch using pureed roasted tomatoes, garlic, and spices like cumin and smoked paprika, with a touch of chocolate or cocoa powder, will significantly enhance the dish.

    Use Quality Chicken

    Opt for bone-in, skin-on chicken thighs as they have more flavor and won't dry out during cooking. Brown them first for extra flavor before shredding the meat for your filling.

    Cheese Matters

    Use a combination of cheeses like sharp cheddar for tang and Monterey Jack for melting properties to provide both flavor and a satisfying cheesy pull.

    Properly Season

    Season every layer of your enchiladas, including the chicken, sauce, and tortillas if you’re lightly frying them, to prevent sogginess and add extra flavor.


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