Monday, June 15, 2020

Charred Poblano + Corn + Chicken + Black Bean Enchiladas

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You HAVE to brand these for Cinco de Mayo. They are sooo simple too too proficient for words. I am usually alll about the tacos. I don’t typically make enchiladas just I decided to pass on them another attempt and I am so and so happy I did. The charred poblanos as well as fire roasted corn pass these enchis an extra flavor dimension that is ah-may-zing. They are too a trivial lighter, because I used whole wheat tortillas, too used only vi oz. of cheese inwards the whole recipe. They are packed with poly peptide from the shredded chicken breast and black beans, together with topped amongst Greek yogurt instead of sour cream. I basically tin can’t enjoin plenty good things about these.

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So I’k sort of obsessed alongside this corn. Whole Foods sells it inwards the freezer section in a bag with all of the other frozen vegetables, ALREADY fire roasted!! It saves me then much fourth dimension. Love it. Put it inward salsas, salads, tacos, top nachos amongst it, y'all mention it.
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And these charred poblanos are super tardily. I take another recipe alongside these lovely peppers that you lot should totally make…this guac.
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Charred Poblano Corn Chicken too Black Bean Enchiladas



These enchiladas are packed amongst flavour, poly peptide, too lightened upwardly with whole wheat tortillas.



Cuisine

Mexican





Prep Time thirty minutes


Cook Time 30 minutes


Total Time ane hour




Servings four


Author Molly (Spices inwards My deoxyribonucleic acid)




Ingredients





  • 2
    poblano peppers


  • i one/ii
    c.
    burn down roasted corn, I go mine inward the freezer section of Whole Foods


  • i
    c.
    canned dark beans, drained and rinsed


  • ii
    c.
    cooked shredded chicken chest


  • 1
    can ruddy enchilada sauce


  • 1
    T.
    chili powder


  • 1/ii
    T.
    cumin


  • i
    clove
    garlic, minced


  • i/iv
    c.
    chopped cilantro


  • ane
    minor tomato, diced


  • three
    scallions, thinly sliced


  • patently Greek yogurt or sour cream for topping (I used 0% Greek)


  • 8
    whole wheat flour tortillas


  • vi
    oz.
    monterey jack cheese, shredded





Instructions





  1. Preheat broiler to high. Position rack inwards the upper tertiary of the oven. Place whole poblano peppers on a baking sheet as well as place nether broiler for fifteen minutes, turning every few minutes, until skin is blistered in addition to black in spots. Remove from oven and permit cool. Once cool enough to handgrip, chop the stems off and take all the seeds. Next, chop the peppers into modest pieces.



  2. Combine chicken, dark beans, corn, the chopped poblanos, one/4 c. of the enchilada sauce, chili powder, cumin, together with garlic inwards a medium bowl. Stir to combine. Preheat oven to 350℉.



  3. In a large baking dish or 9x13 pan, pour in ane/2 c. of the enchilada sauce inward the bottom of the dish to coat. To curlicue the enchiladas, lightly dip the tortilla in the sauce at the bottom of the dish, as well as fill alongside one/2 c. or a picayune more of the filling, too whorl tightly. Place seam side downwardly in the dish in addition to repeat amongst all viii tortillas.



  4. Pour remaining enchilada sauce over the enchiladas evenly, as well as superlative amongst shredded cheese. Bake for 25-thirty minutes or until cheese is bubbly too golden. Let cool for a few minutes before serving in addition to pinnacle alongside chopped scallions, love apple, cilantro, and Greek yogurt or sour cream. Enjoy!








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YUM. All this needs is a margarita as well as guac.



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