Swiss gratin chicken enchiladas

What does it include?

Ingredients

• 8 corn or flour tortillas
• 400 g cooked and shredded chicken breast
• 3 poblano chiles
• 200 ml fresh cream or cream
• 1 onion
• 2 cloves of garlic
• 150 g of grated cheese (Chihuahua cheese or similar)
• Oil, salt and pepper

How to prepare it step by step?

Preparation

1. Roast the poblano peppers directly over the flame or in the oven at 220°C until the skin blackens. Put them in a bag or covered bowl for 10 minutes to sweat and peel them. Remove seeds and cut into strips or pieces.
2. Chop the onion and garlic. In a frying pan with 1 tablespoon of oil, sauté the onion for 5 minutes until translucent, add the garlic for 1 minute.
3. Add the roasted poblano chiles to the pan and sauté for 2 minutes. Blend the mixture with a hand blender or in a glass, adding the cream until you obtain a homogeneous and creamy sauce. Adjust salt.
4. Heat the tortillas slightly so that they do not break (pass them in a frying pan or microwave for 20 seconds wrapped in a cloth). Fill each tortilla with shredded chicken and a little cheese, roll up and place in a baking dish with the seam side down.
5. Bathe the enchiladas with the hot poblano sauce and sprinkle the grated cheese on top.
6. Gratin in a preheated oven at 200°C for 10-12 minutes until the cheese melts and browns slightly.
7. Remove, let rest 3 minutes and serve with pickled onion, cilantro and extra cream if desired.