Sweet and Spicy Pomegranate and Poblano Chicken Enchiladas
Author: Nicole
Prep time:
Cook time:
Total time:
Serves: 7-8 enchiladas
Poblano peppers, pulled chicken and dried cranberries are stuffed into charred flour tortillas, smothered with cheese sauce and sprinkled with pomegranate seeds, cilantro and sliced fresno chili peppers.
Ingredients
2 tablespoons olive oil, divided
2 poblano peppers, sliced
1 jalapeno, chopped
1 medium onion, sliced
1 ½ teaspoons salt, divided
1 garlic clove, minced
¼ cup dried cranberries
3 cups shredded chicken (I used a rotisserie chicken)
1 tablespoon butter
4 tablespoons flour
2 cups warm chicken stock
½ cup warm milk
½ teaspoon cumin
¼ teaspoon coriander
2 cups Monterrey jack cheese, shredded and divided
7-8 flour tortillas.
2 fresno chili peppers, sliced
1 cup cilantro
½ cup pomegranate seeds
Instructions
Preheat oven to 375 degrees. Grease a rectangle baking dish
In a large non-stick pan, heat 1 tablespoon olive oil over a medium heat. Add peppers, onions and 1 teaspoon salt. Cook until softened, about 10 minutes. Add garlic and cranberries, cook until fragrant, about 2 minutes. Add chicken. Heat through. Set aside.
In a medium sauce pan, heat 1 tablespoon of olive oil and butter over a medium heat. Once melted whisk in flour. Cook for 1 minute. Slowly whisk in warm chicken stock, making sure to get all lumps out. Whisk in milk. Add in remaining salt, cumin, and coriander. Bring to a boil and reduce to a simmer until thickened, about 5 minutes.
Remove from heat and add in 1 ½ cups of cheese. Whisk until cheese is melted. Set aside.
If you would like the tortillas charred on the outside, lightly char each one over a medium flame on a gas stove.
Divide filling evenly among tortillas and roll up. Place seam-side down in baking dish (This helps to keep the filling in place). Pour sauce over enchiladas. Sprinkle with remaining cheese.
Bake for 15-20 minutes or until the cheese is melted and sauce is bubbly. Let the enchiladas rest for five minutes.
In a bowl toss chili peppers, cilantro and pomegranate seeds together. Sprinkle over top of enchiladas.
Recipe by Cooking for Keeps at https://www.cookingforkeeps.com/sweet-spicy-pomegranate-poblano-chicken-enchiladas/