Poblano Enchiladas Recipe
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Ingredients
1 Package of Morningstar soy chicken fajita ( Or real shredded chicken if you are a meat eater)
2 Cups of vegetable broth
2 lbs of zucchini
3 Poblano peppers (take the seeds out)
18 corn tortillas
½ of an onion, sliced.
2 Cloves of garlic
Sour cream
Vegetable oil
How to make Poblano Enchiladas
Vegetarian
Don't let the poblano pepper scare you, this enchiladas are not spicy at all.
Boil the zucchini, poblano peppers and garlic on the vegetable broth with half tablespoon of salt until the zucchini is fully cooked.
Blend all the ingredients. Boil sauce and add more salt or seasoning if needed.
Stir fry the chicken fajita with 2 tablespoons of onions until is fully cooked
Add about 2 table spoons of vegetable oil to a pan and when the oil is very hot add a tortilla for about 10 seconds, flip it and set it a side.
Make sure the tortilla is just flexible, not crispy.
Repeat this step with all the tortillas, adding oil just when the pan gets dry, then discard all the excess oil.
Fill tortillas with the chicken and fold them in half.
Serve 3 stuffed tortillas in a plate and cover them in poblano-zucchini sauce.
Top them with sour cream and sliced onions. If you want to you could also add mozzarella or quesadilla cheese, it tastes great without thought.
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