Get ready to transform your kitchen into a Mexican culinary paradise with these mouthwatering Chicken and Rajas Enchiladas! Imagine biting into a perfectly rolled tortilla, filled with tender shredded chicken, smoky roasted poblano peppers, and melted cheese that stretches with every forkful. This isn't just another enchilada recipe - it's a flavor explosion that will transport you straight to the heart of Mexico, all from the comfort of your own home. Whether you're a seasoned home cook or a culinary adventurer, these enchiladas are about to become your new obsession!
Prep Time: 15 mins
Cook Time: 25 mins
Total Time: 40 mins
Cuisine: Mexican
Serves: 4 servings
Ingredients
- 2 cups shredded chicken
- 1 cup roasted poblano peppers, sliced
- 1 cup enchilada sauce
- 8 corn tortillas
- 1 cup shredded cheese
- 1/2 cup sour cream
- Fresh cilantro for garnish
Instructions
- Begin by preheating your oven to 375°F (190°C). This will ensure that your enchiladas cook evenly and become bubbly and golden on top.
- In a medium saucepan, heat the enchilada sauce over medium heat until it is warm. This will help to enhance the flavors and make it easier to work with when assembling the enchiladas.
- In a mixing bowl, combine the shredded chicken and roasted poblano peppers. If you prefer a little heat, you can add some diced jalapeños or a pinch of cayenne pepper at this stage.
- Take one corn tortilla and lightly warm it in a skillet over medium heat for about 10-15 seconds on each side. This will make the tortillas more pliable and easier to roll.
- Once warmed, place about 1/4 cup of the chicken and poblano mixture in the center of the tortilla. Then, sprinkle a small amount of shredded cheese on top of the filling.
- Carefully roll the tortilla tightly around the filling and place it seam-side down in a greased 9x13 inch baking dish. Repeat this process with the remaining tortillas and filling.
- Once all the enchiladas are in the baking dish, pour the warmed enchilada sauce evenly over the top, ensuring that all the tortillas are covered. This will keep them moist while baking.
- Sprinkle the remaining shredded cheese over the enchiladas, ensuring they are well-covered for a cheesy topping.
- Place the baking dish in the preheated oven and bake for about 20-25 minutes, or until the cheese is melted and bubbly, and the edges of the tortillas are slightly crispy.
- While the enchiladas are baking, prepare the sour cream by placing it in a small bowl. You can add a squeeze of lime juice or a pinch of salt to enhance its flavor if desired.
- Once the enchiladas are done baking, remove them from the oven and let them cool for a few minutes. This will make them easier to serve.
- Garnish the enchiladas with fresh cilantro before serving. You can also add a dollop of sour cream on top for extra creaminess.
- Serve the chicken and rajas enchiladas hot, alongside your favorite sides such as rice, beans, or a fresh salad. Enjoy your delicious homemade Mexican meal!
Tips
- Warm your tortillas briefly before rolling to prevent cracking and make them more pliable.
- Use fresh, high-quality poblano peppers for the most authentic roasted flavor.
- Don't overfill your enchiladas - this can make them difficult to roll and cause them to fall apart.
- For extra flavor, toast your corn tortillas lightly on a griddle before filling.
- Let the enchiladas rest for a few minutes after baking to help them set and make serving easier.
- Experiment with different cheese blends like a mix of queso fresco and monterey jack for more complex flavor.
- If you want to prep ahead, you can assemble the enchiladas and refrigerate for up to 24 hours before baking.
- For a lighter version, use Greek yogurt instead of sour cream as a topping.
- Always use fresh cilantro as a garnish to add a bright, fresh note to the dish.
Nutrition Facts
Calories: 380kcal
Carbohydrates: 25g
Protein: 30g
Fat: 18g
Saturated Fat: 8g
Cholesterol: 95mg
