Enchiladas Poblanas

Name: Enchiladas Poblanas
Prep time: 1 h 30 min
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 1
Cuisine: Mexican
Ingredients: 227 grams cooked chicken breast, shredded; 1 serving corn oil, as much as needed; 12 corn tortillas; 1 garlic clove , crushed; 473 milliliters heavy cream; 473 milliliters oaxaca cheese, shredded; 1 large onion , thinly sliced; 6 poblano chiles; 1 serving salt and pepper; 118 milliliters sweet corn

Enchiladas Poblanas is a gluten free main course. This recipe serves 1. This recipe covers 71% of your daily requirements of vitamins and minerals. One portion of this dish contains about 201g of protein, 345g of fat, and a total of 4729 calories. If you have chicken breast, salt and pepper, oaxaca cheese, and a few other ingredients on hand, you can make it. To use up the corn oil you could follow this main course with the Lemon Chiffon Cake With Raspberry Cream as a dessert. From preparation to the plate, this recipe takes around 1 hour and 30 minutes.

Ingredients

Servings:

227grams

cooked chicken breast, shredded 1serving

corn oil, as much as needed 12

corn tortillas 1

garlic clove , crushed 473milliliters

heavy cream 473milliliters

oaxaca cheese, shredded 1large

onion , thinly sliced 6

poblano chiles 1serving

salt and pepper 118milliliters

sweet corn

Recommended wine: Pinot Noir, Riesling, Sparkling Rose

Mexican on the menu? Try pairing with Pinot Noir, Riesling, and Sparkling rosé. Acidic white wines like riesling or low-tannin reds like pinot noir can work well with Mexican dishes. Sparkling rosé is a safe pairing too. The Lemelson Meyer Vineyard Pinot Noir with a 4.6 out of 5 star rating seems like a good match. It costs about 47 dollars per bottle.