There’s nothing quite like the comforting embrace of enchiladas, and Amy’s Poblano Enchiladas have always held a special place in my heart. The rich, smoky poblano peppers combined with savory fillings create a symphony of flavors that’s hard to resist.
Ingredients
I’ve carefully selected each ingredient to replicate the rich and smoky flavors of Amy’s Poblano Enchiladas. Gather these components to build a truly authentic dish.
For the Poblano Sauce
- 4 roasted poblano peppers, peeled and seeded
- 2 cups vegetable broth
- 1 small onion, chopped
- 3 cloves garlic, minced
- 1 tablespoon olive oil
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- Salt to taste
For the Enchilada Filling
- 2 tablespoons olive oil
- 1 pound cooked chicken breast, shredded
- 1 can (15 oz) black beans, drained and rinsed
- 1 cup frozen corn kernels, thawed
- 1 teaspoon chili powder
- 1 teaspoon ground cumin
- Salt and pepper to taste
For the Cheese Mixture
- 2 cups shredded cheddar cheese
- 1 cup shredded Monterey Jack cheese
- ½ cup crumbled queso fresco
For Garnish
- Fresh cilantro, chopped
- Sliced avocado
- Lime wedges
- Sour cream
Instructions
Follow these steps to create Amy’s Poblano Enchiladas right in your kitchen. Each step is crafted to bring out the rich flavors and authentic textures of this beloved dish.
Prep Poblano Peppers
- Roast the Poblanos: Place 4 large poblano peppers directly on a gas burner or under a broiler. Turn them occasionally until the skin is charred and blistered on all sides, about 10 minutes.
- Steam and Peel: Transfer the roasted peppers to a bowl and cover with plastic wrap. Let them steam for 15 minutes. Once cooled, gently peel off the charred skin, remove the stems and seeds.
- Slice Thinly: Slice the peeled poblanos into thin strips, set aside for the filling.
Make the Sauce
- Sauté Aromatics: In a medium saucepan, heat 2 tablespoons of vegetable oil over medium heat. Add 1 finely chopped onion and sauté until translucent, about 5 minutes.
- Add Garlic and Tomatoes: Stir in 3 minced garlic cloves and cook for another minute. Add 2 cups of canned tomato sauce, stirring to combine.
- Season the Sauce: Mix in 1 teaspoon of ground cumin, 1 teaspoon of dried oregano, ½ teaspoon of smoked paprika, and salt to taste. Let the sauce simmer for 15 minutes, allowing the flavors to meld.
Prepare the Filling
- Combine Ingredients: In a large bowl, mix together 3 cups of shredded cooked chicken, the sliced poblano peppers, 1 can of black beans (drained and rinsed), and 1 cup of shredded Monterey Jack cheese.
- Season the Filling: Add salt and pepper to taste. For an extra kick, you can include a dash of cayenne pepper or a splash of hot sauce.
Assemble the Enchiladas
- Preheat Oven: Preheat your oven to 375°F (190°C).
- Prepare Tortillas: Warm 12-16 corn tortillas in a dry skillet or microwave to make them pliable.
- Fill and Roll: Spoon about ¼ cup of the filling mixture onto each tortilla. Roll them tightly and place seam-side down in a greased 9×13-inch baking dish.
- Top with Sauce and Cheese: Once all enchiladas are arranged, pour the prepared sauce evenly over the top. Sprinkle an additional 1½ cups of shredded cheese over the sauce.
Bake the Enchiladas
- Bake: Place the baking dish in the preheated oven and bake for 20-25 minutes, or until the cheese is melted and bubbly.
- Garnish and Serve: Remove from the oven and let rest for 5 minutes. Garnish with fresh cilantro, sliced avocado, and a squeeze of lime juice before serving.
Tools and Equipment
To recreate Amy’s Poblano Enchiladas, having the right tools on hand makes all the difference. Here’s what I use:
- 9×13-Inch Baking Dish: Perfect for arranging and baking the enchiladas evenly.
- Roasting Pan or Baking Sheet: Essential for roasting the poblano peppers to achieve that smoky flavor.
- Sauté Pan: Ideal for preparing the flavorful poblano sauce by sautéing onions and garlic.
- Mixing Bowls: A set of medium-sized bowls helps in combining the filling ingredients seamlessly.
- Measuring Cups and Spoons: Ensures precise measurements for balanced flavors.
- Sharp Knife and Cutting Board: For chopping vegetables, shredding chicken, and slicing avocados.
- Blender or Immersion Blender: Necessary for blending the roasted poblanos into a smooth sauce.
- Spatula and Wooden Spoon: Perfect for stirring ingredients and assembling the enchiladas.
- Aluminum Foil: Useful for covering the baking dish if needed to prevent over-browning.
- Cooking Tongs: Handy for handling roasted peppers and transferring hot ingredients safely.
- Cheese Grater: Freshly grated cheese adds the best flavor and texture to the enchiladas.
Having these tools ready will streamline the cooking process and help you achieve delicious results every time.
Make-Ahead Instructions
Preparing Amy’s Poblano Enchiladas ahead of time is a game-changer for busy weeknights or entertaining guests. Here’s how I streamline the process to ensure everything is fresh and flavorful when you’re ready to serve.
Step 1: Prepare the Poblano Sauce and Filling
Start by roasting and peeling the poblano peppers. After cooling, store them in an airtight container in the refrigerator for up to three days. Next, cook the poblano sauce according to the recipe and let it cool completely before refrigerating. The shredded chicken and black bean mixture can also be prepared in advance and stored separately.
Step 2: Assemble the Enchiladas
Warm the tortillas to make them pliable. Fill and roll each tortilla with the prepared chicken, poblanos, black beans, and cheese. Arrange the rolled enchiladas in a 9×13-inch baking dish. Pour the cooled poblano sauce over the top and sprinkle with additional cheese. Cover the dish tightly with aluminum foil or plastic wrap.
Step 3: Storage
You can store the assembled enchiladas in the refrigerator for up to 24 hours or freeze them for longer storage. To freeze, wrap the baking dish tightly with heavy-duty aluminum foil or transfer the enchiladas to a freezer-safe container. They can be frozen for up to three months.
Step 4: Reheating Instructions
When you’re ready to enjoy your enchiladas, remove them from the refrigerator or freezer. If frozen, let them thaw in the refrigerator overnight. Preheat your oven to 375°F (190°C). Remove any plastic wrap and cover the dish with aluminum foil. Bake for 25 minutes if refrigerated or 45 minutes if frozen. Remove the foil and bake for an additional 10 minutes until the cheese is bubbly and golden. Garnish with fresh cilantro, avocado, and a squeeze of lime juice before serving.
Storage Overview
| Storage Method | Refrigerator | Freezer |
|---|---|---|
| Poblano Sauce | Up to 3 days | Up to 3 months |
| Shredded Chicken & Black Beans | Up to 3 days | Up to 3 months |
| Assembled Enchiladas | Up to 24 hours | Up to 3 months |
By following these make-ahead steps, you can enjoy Amy’s Poblano Enchiladas with minimal effort, retaining all the rich, smoky flavors and creamy textures that make this dish a favorite.
Serving Suggestions
As a chef who loves perfecting every dish, I believe the right accompaniments can elevate Amy’s Poblano Enchiladas to new heights. Start by pairing them with a side of Mexican rice or cilantro-lime quinoa to add a wholesome balance to the meal. A fresh, crisp green salad with avocado slices and a zesty lime dressing complements the rich flavors of the enchiladas beautifully.
For an extra touch, consider serving with a side of refried beans or black beans seasoned with cumin and garlic, adding a hearty component to your plate. A dollop of sour cream or a drizzle of crema can add creaminess, while a sprinkle of fresh cilantro brings a burst of color and freshness.
To complete the meal, serve with warm, soft tortillas or a side of grilled corn on the cob brushed with chili-lime butter for a delightful mix of textures and flavors. On beverages, a glass of chilled margarita or a refreshing iced hibiscus tea pairs wonderfully, enhancing the overall dining experience.
Finally, don’t forget the garnishes! A squeeze of fresh lime juice over the enchiladas brightens the dish, and a handful of sliced radishes adds a satisfying crunch. These serving suggestions not only complement the enchiladas but also create a vibrant and satisfying meal that’s sure to impress your family and friends.
Conclusion
Bringing Amy’s Poblano Enchiladas into my home kitchen was such a joy. I loved watching the flavors meld together and enjoying each delicious bite. It’s amazing how simple ingredients can create something so special. I hope you decide to try this copycat recipe and enjoy the process as much as I did. Feel free to share your own twists and experiences. Happy cooking!
