Recipe Details
Ingredients
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3cupswater
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2(8 ounce)skinless, boneless chicken breast halves
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1mediumonion, chopped
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2tablespoonsminced garlic
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1tablespoonchicken bouillon granules
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4fresh poblano chilies
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1(8 ounce) containersour cream
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2tablespoonsolive oil
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10(6 inch)corn tortillas
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1cupshredded mozzarella cheese
Cooking Directions
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Combine water, chicken, onion, garlic, and bouillon in a saucepan over medium heat. Bring to a boil, then reduce the heat to medium-low and simmer until chicken is no longer pink in the center and the juices run clear, about 40 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Transfer chicken to a plate to cool. Reserve 1 cup broth and discard the rest.
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Roast poblano chiles over an open flame (or underneath a broiler) until the skin has blackened on all sides. Place chiles into a plastic bag (or bowl covered with plastic wrap), and let cool, about 30 minutes. Peel blackened skin off cooled peppers, and remove seeds and membranes.
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Transfer poblano flesh to a blender; add 1 cup reserved chicken broth and sour cream. Purée until smooth.
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Heat oil in a skillet over medium heat. Fry tortillas, one at a time, until softened and beginning to crisp, 10 to 15 seconds. Stack fried tortillas on a plate.
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Pour puréed poblano mixture into the skillet and simmer for 10 minutes.
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While the sauce is cooking, slice cooled chicken into 1/4-inch strips.
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Using tongs, dip one tortilla into hot sauce in the skillet, coating both sides, then place onto a work surface. Arrange some chicken in the center, then tightly roll tortilla around filling. Place enchilada, seam-side down, into a serving dish. Repeat to make remaining enchiladas.
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Spoon remaining sauce over enchiladas, then sprinkle with mozzarella.
Nutrition Facts
Full Nutrition Label | |
---|---|
Servings Per Recipe5 | |
Calories443 | |
% Daily Value * | |
Total Fat 22g |
28% |
Saturated Fat 10g |
48% |
Cholesterol 87mg |
29% |
Sodium 478mg |
21% |
Total Carbohydrate 31g |
11% |
Dietary Fiber 5g |
18% |
Total Sugars 3g |
|
Protein 32g |
64% |
Vitamin C 35mg |
38% |
Calcium 300mg |
23% |
Iron 2mg |
9% |
Potassium 557mg |
12% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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