Poblano Chile Enchiladas a la Gringa: A Deliciously Different Twist on a Classic

Enchiladas, a cornerstone of Mexican cuisine, are incredibly versatile. They offer endless possibilities for fillings, sauces, and toppings. While traditional enchiladas are undoubtedly delicious, sometimes it’s fun to experiment and put a personal twist on a classic dish. That’s where these Poblano Chile Enchiladas a la Gringa come in. This recipe blends the authentic flavors of Mexico with some decidedly “Gringo” (Americanized) touches, resulting in a creamy, cheesy, and utterly satisfying dish that will become a family favorite.

## What Makes These Enchiladas “A la Gringa”?

The term “a la Gringa” in Mexican cuisine often refers to dishes that have been adapted to suit American tastes. In this case, the “Gringa” elements are:

* **Creamy Sauce:** Traditional enchilada sauces are often tomato-based or chile-based, but this recipe incorporates heavy cream (or Mexican crema) to create a rich, decadent sauce.
* **Cheese, Cheese, and More Cheese:** While cheese is certainly used in Mexican cooking, Americanized versions often take it to another level. These enchiladas are stuffed with a generous amount of cheese and smothered in even more.
* **Mild Heat:** Poblano peppers have a mild, slightly sweet flavor, making them a great choice for those who prefer less spicy dishes. The recipe also allows for adjustments to the heat level, making it accessible to a wide range of palates.

Don’t let the “Gringa” label fool you – these enchiladas are still packed with authentic Mexican flavors. The poblano peppers provide a unique, smoky depth that sets them apart from your average enchilada.

## Ingredients You’ll Need

Before we dive into the recipe, let’s gather all the necessary ingredients. This recipe serves approximately 6-8 people.

**For the Poblano Peppers:**

* 6 large poblano peppers
* 1 tablespoon olive oil
* 1/2 teaspoon salt
* 1/4 teaspoon black pepper

**For the Filling:**

* 1 tablespoon olive oil
* 1 medium onion, chopped
* 2 cloves garlic, minced
* 1 pound cooked chicken, shredded (rotisserie chicken works great!)
* 1 cup corn kernels (fresh, frozen, or canned)
* 1 (10 ounce) can diced tomatoes and green chiles (like Rotel), drained
* 1 teaspoon chili powder
* 1/2 teaspoon cumin
* 1/4 teaspoon garlic powder
* 1/4 teaspoon onion powder
* Salt and pepper to taste
* 2 cups shredded Monterey Jack cheese, divided
* 1 cup shredded cheddar cheese, divided

**For the Creamy Poblano Sauce:**

* 2 tablespoons butter
* 2 tablespoons all-purpose flour
* 2 cups chicken broth
* 1 cup heavy cream (or Mexican crema)
* 1/2 cup roasted poblano peppers (from above), peeled, seeded, and chopped
* 1/4 teaspoon salt, or more to taste
* 1/4 teaspoon white pepper

**For Assembly:**

* 12 corn tortillas
* Optional toppings: sour cream, chopped cilantro, diced avocado, sliced green onions

## Step-by-Step Instructions

Now that we have all the ingredients ready, let’s get cooking! Follow these detailed instructions to create your own delicious Poblano Chile Enchiladas a la Gringa.

**1. Roast the Poblano Peppers:**

* Preheat your oven’s broiler. Line a baking sheet with aluminum foil.
* Wash and dry the poblano peppers. Place them on the prepared baking sheet.
* Broil the peppers for 5-7 minutes per side, or until the skin is blackened and blistered. Watch them carefully to prevent burning!
* Remove the peppers from the oven and immediately place them in a resealable plastic bag or a bowl covered with plastic wrap. This will help them steam and loosen the skins.
* Let the peppers steam for about 15-20 minutes.
* Once the peppers are cool enough to handle, remove them from the bag or bowl. Peel off the blackened skin (it should come off easily). Remove the stems and seeds. Rinse the peppers if necessary to remove any remaining skin or seeds.
* Chop 1/2 cup of the roasted poblano peppers for the sauce. Set aside the remaining peppers for later.

**2. Prepare the Chicken Filling:**

* Heat 1 tablespoon of olive oil in a large skillet over medium heat.
* Add the chopped onion and cook until softened, about 5 minutes.
* Add the minced garlic and cook for another minute, until fragrant.
* Add the shredded chicken, corn, diced tomatoes and green chiles, chili powder, cumin, garlic powder, onion powder, salt, and pepper to the skillet.
* Stir well to combine all the ingredients. Cook for about 5-7 minutes, or until heated through and the flavors have melded.
* Remove the skillet from the heat and stir in 1 cup of Monterey Jack cheese and 1/2 cup of cheddar cheese. Set aside to cool slightly.

**3. Make the Creamy Poblano Sauce:**

* In a medium saucepan, melt the butter over medium heat.
* Whisk in the flour and cook for 1-2 minutes, stirring constantly, to create a roux. Be careful not to burn the roux.
* Gradually whisk in the chicken broth, making sure to smooth out any lumps.
* Bring the mixture to a simmer, stirring occasionally, until it thickens slightly, about 5-7 minutes.
* Reduce the heat to low and stir in the heavy cream (or Mexican crema), chopped roasted poblano peppers, salt, and white pepper.
* Simmer for another 5 minutes, stirring occasionally, to allow the flavors to combine. Taste and adjust seasonings as needed.
* Remove the saucepan from the heat.

**4. Assemble the Enchiladas:**

* Preheat your oven to 350°F (175°C).
* Lightly grease a 9×13 inch baking dish.
* To soften the corn tortillas and prevent them from cracking, you can either quickly dip them in the warm poblano sauce or heat them individually in a dry skillet or microwave for a few seconds. *Do not skip this step, otherwise the tortillas will be difficult to roll and will crack easily.*
* Lay a softened tortilla on a flat surface. Spoon about 1/4 cup of the chicken filling down the center of the tortilla.
* Roll the tortilla tightly and place it seam-side down in the prepared baking dish.
* Repeat with the remaining tortillas and filling, placing them side-by-side in the dish.

**5. Bake the Enchiladas:**

* Pour the creamy poblano sauce evenly over the enchiladas.
* Sprinkle the remaining 1 cup of Monterey Jack cheese and 1/2 cup of cheddar cheese over the sauce.
* Bake in the preheated oven for 20-25 minutes, or until the cheese is melted and bubbly and the sauce is heated through.

**6. Serve and Enjoy:**

* Remove the enchiladas from the oven and let them cool for a few minutes before serving.
* Garnish with your favorite toppings, such as sour cream, chopped cilantro, diced avocado, and sliced green onions.
* Serve immediately and enjoy your delicious Poblano Chile Enchiladas a la Gringa!

## Tips and Variations

* **Adjust the Heat:** If you like your enchiladas spicier, you can add a pinch of cayenne pepper or a dash of hot sauce to the chicken filling or the poblano sauce. You could also substitute one or two of the poblano peppers with jalapeños.
* **Use Different Protein:** Feel free to substitute the chicken with shredded pork, ground beef, or black beans for a vegetarian option.
* **Add Vegetables:** You can add other vegetables to the filling, such as bell peppers, zucchini, or mushrooms.
* **Make it Ahead:** You can assemble the enchiladas ahead of time and store them in the refrigerator for up to 24 hours before baking. Just add a few extra minutes to the baking time.
* **Freeze for Later:** Baked enchiladas can be frozen for up to 2 months. Thaw them overnight in the refrigerator before reheating in the oven.
* **Spice it up**: Add a can of chopped chipotle peppers in adobo sauce to the chicken filling for a smoky, spicy kick.
* **Cream Cheese**: Stir softened cream cheese into the chicken mixture for a tangy and creamy filling. Start with 4 oz and add more to your liking.
* **Make individual enchiladas**: Instead of a 9×13 dish, divide the enchiladas into individual oven-safe dishes for easier portion control and serving.
* **Add depth**: Sauté the onions and garlic with a diced red bell pepper for added color and sweetness to the filling.

## Serving Suggestions

These Poblano Chile Enchiladas a la Gringa are delicious on their own, but they’re even better when served with a few complementary side dishes. Here are a few suggestions:

* **Mexican Rice:** A classic accompaniment to enchiladas, Mexican rice is easy to make and adds a flavorful starch to the meal.
* **Refried Beans:** Another staple of Mexican cuisine, refried beans provide a creamy and satisfying side dish.
* **Guacamole:** A refreshing and flavorful dip that pairs perfectly with enchiladas.
* **Salsa:** Choose your favorite salsa, from mild to spicy, to add a burst of flavor to your meal.
* **Mexican Salad:** A light and refreshing salad with lettuce, tomatoes, corn, black beans, and a lime vinaigrette.
* **Elote (Mexican Street Corn)**: The sweetness of the corn combined with chili powder, cheese, and lime is a perfect counterpoint to the rich enchiladas.

## Why You’ll Love This Recipe

These Poblano Chile Enchiladas a la Gringa are more than just a recipe; they’re an experience. They offer:

* **Unique Flavor:** The combination of poblano peppers, creamy sauce, and generous cheese creates a flavor profile that is both familiar and exciting.
* **Easy to Customize:** This recipe is incredibly versatile, allowing you to adjust the ingredients and flavors to suit your preferences.
* **Family-Friendly:** Even picky eaters will love these enchiladas, thanks to their mild heat and cheesy goodness.
* **Impressive Presentation:** These enchiladas are visually appealing and perfect for serving to guests.
* **Comfort Food at Its Best:** Warm, cheesy, and comforting, these enchiladas are the perfect dish for a cozy night in.

## Nutritional Information (Approximate)

*Please note that nutritional information is an estimate and may vary depending on the specific ingredients used.*

* Calories: 450-550 per serving
* Fat: 25-35 grams
* Protein: 25-35 grams
* Carbohydrates: 30-40 grams

## Conclusion

These Poblano Chile Enchiladas a la Gringa are a delicious and easy way to add a touch of Mexican flair to your next meal. With their creamy sauce, cheesy filling, and mild poblano flavor, they’re sure to be a hit with the whole family. So, gather your ingredients, follow the simple steps, and get ready to enjoy a truly unforgettable enchilada experience. Don’t be afraid to experiment with the recipe and make it your own. After all, the best part about cooking is creating something that you and your loved ones will enjoy. ¡Buen provecho!