Roasted Poblano Chicken Enchiladas | HERDEZ® Roasted Poblano Cremosa Salsa | Salsas.com
Go traditional with these chicken enchiladas. Add poblano peppers and our HERDEZ® Roasted Poblano Cremosa Salsa for that spicy kick.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.salsas.com.
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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