in

Poblano Sour Cream Enchiladas

Poblano Perfection: A Symphony of Flavor in Sour Cream Enchiladas

Dive into a culinary adventure that celebrates the bold and robust flavors of Mexico with our Poblano Sour Cream Enchiladas. This recipe isn’t just about assembling tortillas; it’s a journey into the heart of Mexican cuisine, where the smoky heat of poblano peppers meets the creamy richness of sour cream, creating a dish that’s both comforting and exciting. In this comprehensive guide, we will uncover the secrets behind crafting these tantalizing enchiladas, explore the carefully selected ingredients, provide detailed step-by-step instructions, share essential cook notes, present creative variations, and offer keto and low-carb adaptations. Get ready to elevate your Mexican culinary repertoire with a Poblano Sour Cream Enchiladas extravaganza—a celebration of flavors that will transport your taste buds south of the border.

Ingredients

For the Filling:

  • 4 poblano peppers, roasted, peeled, and diced
  • 2 cups shredded cooked chicken
  • 1 cup black beans, drained and rinsed
  • 1 cup corn kernels (fresh or frozen)
  • 1 cup shredded Monterey Jack cheese
  • 1/2 cup chopped fresh cilantro
  • Salt and black pepper to taste

For the Sour Cream Sauce:

  • 2 tablespoons unsalted butter
  • 2 tablespoons all-purpose flour
  • 2 cups chicken broth
  • 1 cup sour cream
  • 1 teaspoon ground cumin
  • 1/2 teaspoon garlic powder
  • Salt to taste

For Assembly:

  • 10-12 corn tortillas
  • 1 cup shredded cheddar cheese
  • Sliced jalapeños for garnish (optional)
  • Chopped fresh cilantro for garnish

Instructions

1. Roast and Dice Poblanos:

  • Roast poblano peppers until the skin is charred. Peel, remove seeds, and dice.

2. Create the Filling:

  • In a bowl, combine diced poblanos, shredded chicken, black beans, corn, Monterey Jack cheese, cilantro, salt, and black pepper.

3. Prepare Sour Cream Sauce:

  • In a saucepan, melt butter, stir in flour, and cook until golden. Gradually whisk in chicken broth. Add sour cream, cumin, garlic powder, and salt. Simmer until thickened.

4. Fill and Roll Tortillas:

  • Spoon filling onto tortillas, roll them up, and place them seam side down in a greased baking dish.

5. Pour on Sour Cream Sauce:

  • Pour the prepared sour cream sauce over the enchiladas, ensuring they are fully covered.

6. Top with Cheese:

  • Sprinkle shredded cheddar cheese over the enchiladas for a gooey, golden finish.

7. Bake to Perfection:

  • Bake in a preheated oven at 350°F (175°C) for 25-30 minutes or until bubbly and the cheese is melted.

8. Garnish and Serve:

  • Garnish with sliced jalapeños and chopped cilantro. Serve the enchiladas warm.

Cook Notes

Poblano Roasting Tips:

  • Char poblano peppers directly over a gas flame or under a broiler. Place them in a sealed plastic bag after roasting to easily peel off the skin.

Tortilla Softening Trick:

  • Warm corn tortillas slightly before filling to make them more pliable and less prone to tearing.

Sour Cream Sauce Thickness:

  • Adjust the thickness of the sauce by adding more or less flour, depending on your preference.

Make-Ahead Friendly:

  • Assemble the enchiladas ahead of time, refrigerate, and bake when ready for a convenient meal.

Variations

1. Beefy Bliss:

  • Substitute shredded chicken with seasoned ground beef for a heartier filling.

2. Vegetarian Fiesta:

  • Omit chicken and add sautéed vegetables like bell peppers, onions, and zucchini for a vegetarian option.

3. Cheese Extravaganza:

  • Experiment with a blend of cheeses like queso fresco, cotija, or pepper jack for a more diverse flavor profile.

4. Tomatillo Tang:

  • Drizzle a tangy tomatillo sauce over the enchiladas for an extra burst of freshness.

Keto and Low-Carb Versions

Keto Poblano Sour Cream Enchiladas:

Tortilla Transformation:

  • Use low-carb tortillas made with almond flour or coconut flour to reduce the carb content.

Cauliflower Rice Companion:

  • Serve the filling over cauliflower rice instead of traditional tortillas for a keto-friendly alternative.

Keto-Friendly Thickener:

  • Substitute almond flour or coconut flour for the all-purpose flour in the sour cream sauce.

Low-Carb Poblano Sour Cream Enchiladas:

Zucchini Wrapper:

  • Thinly sliced zucchini can replace traditional tortillas for a low-carb option.

Greek Yogurt Swap:

  • Use Greek yogurt instead of sour cream for a lower-carb alternative in the sauce.

Ground Turkey Twist:

  • Swap shredded chicken with seasoned ground turkey for a leaner, low-carb protein option.

As we conclude our exploration of Poblano Sour Cream Enchiladas, envision the joy of serving a dish that harmonizes the smoky heat of poblanos with the creamy allure of sour cream—a marriage of flavors that defines the essence of Mexican cuisine. This recipe isn’t just about cooking; it’s an invitation to embrace the vibrant and rich tapestry of Mexican flavors.

Whether you stick to the classic recipe, venture into creative variations, or adapt it to keto and low-carb preferences, Poblano Sour Cream Enchiladas are a celebration of the diversity and warmth of Mexican cuisine. Share them with family and friends, savor them on festive occasions, or simply enjoy a comforting weeknight dinner.

So, embrace the allure of poblanos, gather your ingredients, and savor the magic of a dish that captures the essence of Mexican culinary tradition—a Poblano Sour Cream Enchiladas extravaganza that invites you to experience the joy of a fiesta in every delicious bite!

Leave a Reply

Your email address will not be published. Required fields are marked *

Rachael Ray’s Stroganoff Casserole

Crispy Black Bean Tacos