Enchiladas Poblanas

Description: Make and share this Enchiladas Poblanas recipe from Food.com.

Ingredients:

• 6 poblano chiles
• 2 cups heavy cream
• 1 large onion, thinly sliced
• 1 garlic clove, crushed
• 1/2 cup sweet corn
• 2 cups oaxaca cheese, shredded
• 1/2 lb cooked chicken breast, shredded
• 12 corn tortillas
• corn oil, as much as needed
• salt and pepper

Steps:

1. Roast, peel and cut chiles into strips.
2. Fry onions and garlic in a little bit of oil until tender.
3. Add chile strips, corn and chicken.
4. Season with salt and pepper, and cook for 2 minutes in medium heat.
5. Add 1 cup of cream, lower heat and simmer for two more minutes. Set a side.
6. Fry tortillas lightly in a good quantity of oil, just for 2 seconds on both sides so you can still fold them. Set aside.
7. Preheat oven at 400°F.
8. Put the chicken and poblano mixture in the center of the tortilla and roll it.
9. Place all of the enchiladas in a greased oven proof dish.
10. Smother them with 1 cup of cream and cheese.
11. Bake until cheese is melted and golden, and cream is bubbling.
12. Serve with arroz rojo (red rice).