Spicy Chicken Enchiladas with Charred Poblano Cream and Mexican Rice

Per serving  1455 kcal · 68g protein · 123g carbs · 71g fat

Ingredients

• 4 boneless, skinless chicken thighs
• 2 poblano peppers
• 1 jalapeño
• 1 onion
• 4 garlic cloves
• 8 corn tortillas
• 120 ml greek yogurt
• 120 ml Mexican crema or heavy cream
• 60 g queso fresco
• 150 g long-grain white rice
• 360 ml chicken broth
• 1 tomato
• 1 lime
• 8 g fresh cilantro
• 5 ml cumin
• 5 ml chili powder
• 2 ml smoked paprika
• 2 ml cayenne pepper
• 8 ml salt
• 3 ml black pepper
• 60 ml olive oil
• 15 g butter

Steps

1. Season 4 boneless, skinless chicken thighs with 2 ml salt and 1 ml black pepper. Heat 30 ml olive oil in a cast iron skillet over medium-high heat until shimmering. Sear the thighs for 5 minutes per side until golden brown. Transfer to a plate and set aside.
2. Char 2 poblano peppers directly over a gas flame or under the broiler until blackened all over, about 3 minutes per side. Seal them in a plastic bag for 5 minutes to steam, then peel away the charred skin. Remove the seeds and stems and roughly chop.
3. Dice 1 onion. Mince 4 garlic cloves and 1 jalapeño. In a blender, combine the charred poblanos, 120 ml greek yogurt, 120 ml Mexican crema, the minced garlic, and 2 ml salt. Blend until smooth and set the poblano cream aside.
4. Shred the seared chicken thighs with two forks. Toss the shredded chicken with the minced jalapeño, 5 ml cumin, 5 ml chili powder, 2 ml smoked paprika, 2 ml cayenne pepper, 2 ml salt, and 1 ml black pepper.
5. Warm 8 corn tortillas in a dry skillet over medium heat, 30 seconds per side, until pliable. Spread a thin layer of poblano cream across the bottom of a baking dish. Fill each tortilla with about 45 ml of the spiced chicken, roll tightly, and arrange seam-side down in the dish. Pour the remaining poblano cream over the top and scatter with 60 g queso fresco.
6. Bake at 375°F (190°C) for 25 minutes, until the cheese has melted and the sauce is bubbling at the edges.
7. While the enchiladas bake, make the rice. Heat 15 g butter and 30 ml olive oil in a large skillet over medium heat. Add 150 g long-grain white rice and toast, stirring frequently, for 3 minutes until light golden. Add the diced onion and cook 2 minutes more until softened.
8. Pour 360 ml chicken broth into the rice. Bring to a boil, then reduce to low, cover, and simmer 15 minutes until the rice is tender and the liquid is absorbed. Fluff with a fork, then stir in 8 g chopped cilantro, the juice of 1 lime, and 2 ml salt.
9. Dice 1 tomato and scatter it over the baked enchiladas. Serve with the Mexican rice alongside.