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Chicken & Poblano Enchiladas with Ranchera Sauce

Nothing says Mexican comfort food like enchiladas smothered in a spicy red sauce and cheese. The Ritz-Carlton, Cancún Chef Rory Dunaway shares his recipe for Chicken & Poblano Enchiladas with Ranchera Sauce, a sure fire hit at your next fiesta.

The Ritz-Carlton, Cancun - Chicken & Poblano Enchiladas with Ranchera Sauce

Chicken & Poblano Enchiladas with Ranchera Sauce

Serves 4

  • 10 pieces corn tortilla
  • 2 cups vegetable oil
  • 3 pieces chicken breast, boiled and shredded*
  • 1 piece poblano pepper, fried, peeled, deveined and julienned
  • ½ pound manchego cheese, grates
  • ½ pound white onion, sliced
  • ½ cup sour cream
  • 2 cups red sauce (see recipe below)

 

Preheat oven to 350.

 

Heat oil in a pan, take tortillas one at a time and deep fry quickly and dry them with a paper towel. Feill every tortilla with chicken and poblano, and fold them into a taco; arrange in a platter. Pour sauce on top of them, then a layer of cream, sprinkle some cheese and sliced onion.

 

Bake until cheese is melted.

 

*You can also make enchilada with different fillings like cheese or vegetables for veggie enchiladas.

 

 

Ranchera Sauce

  • 8 Roma tomatoes, quartered
  • 1 white onion, diced
  • 2 Serrano peppers, stems removed
  • 2 cloves of garlic
  • ¼ cup cilantro, picked clean
  • 1 tsp. paprika
  • 1 tsp. cumin
  • 1 oz. vegetable oil
  • Salt and pepper to taste

Preheat oven to 400.

 

Mix all ingredients in a large bowl and spread out on a sheet pan. Season with salt and pepper and bake for 30 minutes or until skins begin to turn brown.

 

Blend ingredients with a little water if needed, serve.


 

Recipes courtesy of:

The Ritz-Carlton, Cancún

 

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