Directions:
- Roast, peel and cut chiles into strips.
- Fry onions and garlic in a little bit of oil until tender.
- Add chile strips, corn and chicken.
- Season with salt and pepper, and cook for 2 minutes in medium heat.
- Add 1 cup of cream, lower heat and simmer for two more minutes. Set a side.
- Fry tortillas lightly in a good quantity of oil, just for 2 seconds on both sides so you can still fold them. Set aside.
- Preheat oven at 400°F.
- Put the chicken and poblano mixture in the center of the tortilla and roll it.
- Place all of the enchiladas in a greased oven proof dish.
- Smother them with 1 cup of cream and cheese.
- Bake until cheese is melted and golden, and cream is bubbling.
- Serve with arroz rojo (red rice).
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 584.35 Kcal (2447 kJ) | ||
| Calories from fat | 343.61 Kcal | ||
| % Daily Value* | |||
| Total Fat | 38.18g | 59% | |
|---|---|---|---|
| Cholesterol | 114.06mg | 38% | |
| Sodium | 715.25mg | 30% | |
| Potassium | 275.44mg | 6% | |
| Total Carbs | 34.31g | 11% | |
| Sugars | 2.21g | 9% | |
| Dietary Fiber | 3.63g | 15% | |
| Protein | 30.09g | 60% | |
| Vitamin C | 3.2mg | 5% | |
| Iron | 1mg | 5% | |
| Calcium | 640.4mg | 64% | |
| Amount Per 100 g | |||
| Calories | 241.22 Kcal (1010 kJ) | ||
| Calories from fat | 141.85 Kcal | ||
| % Daily Value* | |||
| Total Fat | 15.76g | 59% | |
|---|---|---|---|
| Cholesterol | 47.08mg | 38% | |
| Sodium | 295.26mg | 30% | |
| Potassium | 113.71mg | 6% | |
| Total Carbs | 14.16g | 11% | |
| Sugars | 0.91g | 9% | |
| Dietary Fiber | 1.5g | 15% | |
| Protein | 12.42g | 60% | |
| Vitamin C | 1.3mg | 5% | |
| Iron | 0.4mg | 5% | |
| Calcium | 264.4mg | 64% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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