Enchiladas Poblanas

• 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

1. Roast, peel and cut chiles into strips.
2. Fry onions and garlic in a little bit of oil until tender.
3. Add chile strips, corn and chicken.
4. Season with salt and pepper, and cook for 2 minutes in medium heat.
5. Add 1 cup of cream, lower heat and simmer for two more minutes. Set a side.
6. Fry tortillas lightly in a good quantity of oil, just for 2 seconds on both sides so you can still fold them. Set aside.
7. Preheat oven at 400u0b0F.
8. Put the chicken and poblano mixture in the center of the tortilla and roll it.
9. Place all of the enchiladas in a greased oven proof dish.
10. Smother them with 1 cup of cream and cheese.
11. Bake until cheese is melted and golden, and cream is bubbling.
12. Serve with arroz rojo (red rice).

chiles, heavy cream, onion, garlic, sweet corn, oaxaca cheese, chicken, corn tortillas, corn oil, salt

Taken from www.food.com/recipe/enchiladas-poblanas-222708 (may not work)