Enchiladas Poblanas - cooking recipe

Ingredients

6 poblano chiles
2 cups heavy cream
1 large onion, thinly sliced
1 garlic clove, crushed
1/2 cup sweet corn
2 cups oaxaca cheese, shredded
1/2 lb cooked chicken breast, shredded
12 corn tortillas
corn oil, as much as needed
salt and pepper

Preparation

Roast, peel and cut chiles into strips.
Fry onions and garlic in a little bit of oil until tender.
Add chile strips, corn and chicken.
Season with salt and pepper, and cook for 2 minutes in medium heat.
Add 1 cup of cream, lower heat and simmer for two more minutes. Set a side.
Fry tortillas lightly in a good quantity of oil, just for 2 seconds on both sides so you can still fold them. Set aside.
Preheat oven at 400\u00b0F.
Put the chicken and poblano mixture in the center of the tortilla and roll it.
Place all of the enchiladas in a greased oven proof dish.
Smother them with 1 cup of cream and cheese.
Bake until cheese is melted and golden, and cream is bubbling.
Serve with arroz rojo (red rice).