Socalo
Chicken Poblano Enchiladas
Chef's recommendations
Garnish with extra corn, cilantro, and diced red onion
Serve with a side of red rice & beans
Shake up a fresh lime margarita and enjoy!
Cooking Instructions
1. Place the dish in the fridge to thaw overnight.
2. Preheat the oven to 375°F (190°C).
3. Remove the lid, and cover the dish with foil.
4. Bake in the oven for 40 minutes.
5. Take the enchiladas out of the oven, and carefully remove the foil. Return the dish to the oven and cook uncovered for an additional 10-20 minutes until the enchiladas are hot throughout and have reached an internal temperature of 165°F (74°C).
6. Remove the dish from the oven, and let cool for 10 minutes before serving.
7. Garnish the enchiladas with chopped cilantro, a squeeze of lime, and a dollop of sour cream if you’d like! Enjoy!
+ Ingredients
Organic chicken, organic corn tortillas, corn, mushrooms, manchego, panela, oaxaca and cotija cheeses, poblano peppers, tomatillos, onion, spinach, cilantro, cream, garlic, oil, salt, gluten free flour, modified corn starch
Meet The Maker:
With award-winning chef/owners Susan Feniger and Mary Sue Milliken at the helm, Socalo brings conscientiously-sourced, seasonal SoCal Mexican fare to the table. Whether you know them from the early days of Border Grill, Top Chef, or any number of their TV shows or cookbooks, it's undeniable that these two powerhouse ladies have been a force in shaping LA’s evolving food scene. Socalo is their most recent restaurant opening, continuing their lifelong exploration of Mexican-inspired fare, putting fresh, healthful ingredients and sustainability right in the forefront.
Paired Recipe
Recipe - Socalo Red Rice
