The ultimate enchiladas with Roasted Chicken, smoky poblano peppers, goat and pepper jack cheese, served with smashed avocado and fresh cilantro.
Enchiladas are in regular rotation here, mostly because it’s an incredibly easy meal to make in advance. It’s like a big Mexican lasagna and you can cater to personal likes and dislikes on every ingredient. This recipe works great without the chicken too for a vegetarian spin – just increase the amount of beans, corn and peppers.
I based this recipe on the Barefoot Contessa’s Cheesy Chicken Enchiladas (Modern Comfort Food), but I skip the sauce making and go for the jar. I have tried it both ways, and the effort on the sauce, while valiant, isn’t necessary in my opinion. I love Whole Foods 365 Red Enchilada Sauce, and the goat cheese in the filling (and on top!) sets these apart from the pack.
Roast Chicken, Poblano and Goat Cheese Enchiladas
Ingredients
- 3 split chicken breasts, bone in and skin on
- olive oil, kosher salt and pepper
- 2 15 oz jars of red enchilada sauce I like Whole Foods 365 brand
- 1 yellow onion, chopped
- 1/2 poblano peppers, chopped
- 2 cloves garlic, minced
- 1 cup fresh or frozen corn kernals optional
- 1/4 cup chopped scallions, plus more for serving
- 1 tsp chili powder
- 8 8 in. flour tortillas
- 8 oz plain goat cheese
- 12 oz grated cheese (cheddar, jack, pepperjack)
- fresh cilantro, limes, avocados and sour cream for topping
Instructions
- To roast the chicken, preheat the oven to 350 degrees. Rub each chicken breast with olive oil, salt and pepper. Roast on a baking sheet for about 35 minutes, until it reaches 165 degrees. Set aside to cool, then shred into small pieces. Keep the oven at 350 degrees for baking the enchiladas when assembled.
- In a large saute pan over medium heat, add 2 Tbsp olive oil, then saute the chopped onion and poblano peppers for about 5 minutes. Add the garlic, corn kernels, black beans, scallions chili powder, and a pinch each of salt and pepper, stirring for a couple more minutes. When everything is soft and combined, set aside to cool.
- Grate the hard cheese, and add the pulled chicken to the sautéed vegetables. Add about 1/2 cup of enchilada sauce to the mixture, along with about 1/3 of the grated cheese. This will be the base of the filling.
- To assemble the enchiladas, pour about 1/2-3/4 cup of the enchilada sauce into the bottom of a 9x13 baking dish. Using the dish to coat the tortillas, baste them in the sauce, and one at a time, put a scoop of the mixture, along with a few pieces of crumbled goat cheese, into each tortilla and roll up. Place the filled toritalls seam side down and nestle together into the baking dish. You will have 8 when finished, making sure to reserve some goat cheese for the topping. Top the dish with the remaining enchilada sauce, the rest of the grated cheddar or pepperjack cheese, and a few crumbles of goat cheese.
- Bake in the center rack for about 30 minutes, until the entire dish is bubbling and the cheese is gold brown. Let the enchilada's sit for at least 10 minutes before serving (they will fall apart if you dig in too quickly).
- To serve, using a long thin spatula, remove one enchilada to each plate and top with smashed avocado, cilantro, a scoop of sour cream, and lime wedges.
Notes
