Description
Enjoy the comforting flavors of Swiss enchiladas with succulent chicken and roasted poblanos wrapped in soft corn tortillas and topped with melty cheese.
Ingredients
- 8 chicken cutlets (4 boneless breasts sliced in half)
- 2 poblanos (1 for roasting and 1 for sauce)
- 1 onion
- 1 Tbsp chicken bouillon powder
- 1 tsp salt
- 1/2 tsp black pepper
- 12 corn tortillas
- 2 tsp vegetable oil
- 1 cup Chihuahua or Mexican melting cheese
- 28 oz tomatillos (1 can)
- 8 oz cream cheese (1 block)
- 3 cloves garlic
- 1 jalapeño
- 1 serrano
- 1 bunch cilantro
- 1 cup water
- 2 Tbsp chicken bouillon powder
- Pinch salt, or to taste
Instructions
- Preheat your oven to 400°F.
- Thinly slice one poblano chile and the onion. Season with salt and pepper, and place them in a bowl. Set aside.
- Season chicken breast cutlets with salt, pepper, and one tablespoon of chicken bouillon powder, then place them in a baking dish.
- Bake the chicken, poblano, and onion for 15-20 minutes, or until the chicken is fully cooked and not pink.
- Once cool enough to handle, shred the chicken with your fingers or two forks, mixing it with the sliced poblano and onion you set aside.
- To make the poblano and cream cheese sauce, blend together the remaining poblano, onion, garlic, jalapeño, serrano, cilantro, water, chicken bouillon powder, and salt until smooth.
- Pour the sauce over the shredded chicken mixture, ensuring everything is well-coated.
- In a skillet, heat the vegetable oil and briefly fry the corn tortillas until soft.
- Fill each tortilla with the chicken mixture, roll it up, and place it in a baking dish seam-side down.
- Top with Chihuahua or Mexican melting cheese.
- Bake for an additional 15-20 minutes until the cheese is bubbly and golden.
Notes
Consider using rotisserie chicken for a quicker preparation. Serve garnished with fresh cilantro and a side of sour cream or guacamole.
