We have never actually tried to cook enchiladas before, so we were really excited to try out this recipe. It was pretty simple, and the result looked amazing and we loved it. It would also be really easy to double up for a family night! I think in general, we are loving dishes that contain poblanos as well. It seems to add flavor soo nicely to any dish!
Prep Time: 10 minutes Total Time: 30 minutes Serves: 2 people
Ingredients you need to cook this shit:
- 1 Yellow Onion
- 2 Scallions
- 1 Poblano Pepper
- 10 oz. Chicken Stir Fry
- 1 TBSP Southwest Spice Blend
- 1 TBSP Enchilada Spice Blend
- 6 TBSP Tomato Paste
- 2 Flour Tortillas
- 1/2 Cup Mexican Cheese Blend
- 4 TBSP Sour Cream
- 1 TBSP Butter
- 2 tsp Vegetable Oil
- 1/2 tsp Sugar
Directions on how to cook this shit:
- Wash and dry all your produce. Adjust oven rack to upper position and preheat your oven to 450 degrees. Halve, peel, and dice onion. Trim, then thinly slice scallions, separating greens and whites. Halve, core, and seed poblano, then cut into 1/2 inch pieces. Pat chicken dry with a paper towel.
- Heat a drizzle of oil in a large pan over medium-high heat. Add onion and poblano and cook, tossing, until slightly softened, about 2 minutes.
- Add chicken and half the Southwest spice to same pan. Cook, tossing occasionally, until chicken is browned and cooked through, 4-5 minutes. Season with salt and pepper. Remove pan from heat and set aside.
- Heat a drizzle of oil and 1 TBSP butter in another, medium – sized pan over medium heat. Add scallion whites, enchilada spice, and remaining Southwest spice. Cook, stirring, until fragrant, 1-2 minutes. Add the tomato paste and cook 1-2 minutes, stirring constantly. Stir in 1 cup of water and sugar. Bring to a simmer and let thicken slightly, about 2 minutes. Season with plenty of salt and pepper. Remove pan from heat.
- Place a tortilla on your work surface and arrange half the chicken mixture toward one side. Roll up the tortilla and place seam-side down in a small baking dish or ovenproof pan. Repeat with remaining tortilla and chicken mixture, placing rolls side by side in your dish. Spoon the tomato sauce over to coat. Sprinkle evenly with cheese. (not gonna lie we had taco cheese in the fridge already and we totally added just a little bit more on top)
- Place dish or pan in oven and bake until sauce is bubbly and cheese melts, about 2 minutes (for us it took about 4 minutes). Sprinkle with scallion greens. Dollop baked enchiladas with sour cream. Divide between plates and spoon any remaining sauce over.