Servings: 5 servings
Calories: 957kcal
Ingredients
- 4 tablespoons of olive oil
- 3 large poblano peppers
- 3 tablespoons of enchilada spice mix divided (recipe below)
- 3 chicken breasts
- 1 14 oz can of fire-roasted tomatoes
- 10 oz of queso fresco
- 16 oz of shredded monterey jack cheese divided
- 1 cup of milk almond milk works fine
- 8 ounces of baby spinach
- 5-8 wraps depending on size preference
Enchilada Spice Mix
- 1/2 teaspoon of sea salt
- 1/2 teaspoon of cracked black pepper
- 1 teaspoon of onion powder
- 1 teaspoon of garlic powder
- 1 tablespoon of ground coriander seeds
- 1 tablespoon of ground cumin
- ½ teaspoon of allspice
- ¼ teaspoon of chipotle chili powder optional
Instructions
- Preheat oven to 375 degrees F
- Mix spices for the enchilada spice mix and set aside.
- Place poblano peppers on a lined baking sheet and cover in olive oil. Roast the peppers for 20 minutes.
- After roasting, set aside and let cool to room temperature. Once cooled, peel the skin off and cut the stems off.
- Coat the chicken with 2 tablespoons of the enchilada spice mixture. Place chicken on a piece of foil and cover with an additional piece of foil, sealing the edges.
- Cook the covered chicken for 20 minutes or until the internal temperature reaches 165 degrees F. Be careful unsealing the foil, hot steam may be released.
- Add cooled chicken to a food processor and process until shredded texture. Add chicken to a bowl with the fire-roasted tomatoes and 8 ounces of the monterey jack cheese. Mix well.
- Next, add the stemmed and skinned poblanos to the food processor along with the queso fresco, spinach, one tablespoon of enchilada spice mix, and 1 cup of milk. The mixture should end up being the texture of a thick sauce.
- Grease the bottom of a 9x13 inch pan. Depending on the enchilada size you want, place some of the chicken mixture into the wrap. Place the wrap in the 9x13 pan seam side down. Continue the process until the pan is full with about ½ inch space in between each enchilada.
- Next, pour the poblano sauce over the enchiladas. Making sure to get the sauce in between the enchiladas. Then sprinkle on the last 8 ounces of shredded monterey jack cheese.
- Tent foil on pan so cheese does not stick to the foil. Bake at 375 degrees for 20 minutes. Take the foil off and bake for an additional 15-20 minutes or until the cheese is golden brown and delicious.
Notes
Chili powder or your favorite hot spice can be used instead of chipotle chili powder.
Nutrition
Serving: 5 servings | Calories: 957kcal | Carbohydrates: 33g | Protein: 69g | Fat: 61g | Saturated Fat: 29g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 22g | Trans Fat: 0.5g | Cholesterol: 213mg | Sodium: 1817mg | Potassium: 1197mg | Fiber: 5g | Sugar: 9g | Vitamin A: 6179IU | Vitamin C: 74mg | Calcium: 1218mg | Iron: 6mg
Tried this recipe?Let us know how it was!