Sweet and Spicy Pomegranate and Poblano Chicken Enchiladas
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Cook time: 
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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.
  • 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
  1. Preheat oven to 375 degrees. Grease a rectangle baking dish
  2. 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.
  3. 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.
  4. Remove from heat and add in 1 ½ cups of cheese. Whisk until cheese is melted. Set aside.
  5. If you would like the tortillas charred on the outside, lightly char each one over a medium flame on a gas stove.
  6. 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.
  7. Bake for 15-20 minutes or until the cheese is melted and sauce is bubbly. Let the enchiladas rest for five minutes.
  8. 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/