Roasted Poblano Chicken Enchiladas | HERDEZ® Roasted Poblano Cremosa Salsa | Salsas.com
Go traditional with these chicken enchiladas. Add poblano peppers and our
Ingredients
- 4 cups finely shredded cooked chicken
- Salt to taste
- 2 large roasted poblano peppers, peeled and sliced into strips Salt to taste
- 1 (16-ounce) jar of HERDEZ ® Roasted Poblano Cremosa Salsa , divided
- 1/2 cup grapeseed or canola oil
- 12-14 corn tortillas
- 1/2 cup crumbled or finely grated Cotija cheese
- 1/2 cup Mexican crema
- 2 cups diced and fried potatoes
- Shredded cabbage or lettuce
- 1 tomato, sliced thin
- 1 avocado, sliced or diced
- Lime wedges
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