Directions

Roast the Vegetables

1. Preheat the oven to 350°F.

2. Place the onion, corn, zucchini, tomatillos, and poblano peppers on a baking sheet. Drizzle with olive oil and sprinkle with salt.

3. Roast for 15 minutes or until the vegetables are slightly charred.

Prepare the Sauce

1. Remove the skin from the poblano peppers and cut the kernels off the corn cobs.

2. Place the vegetables in a food processor or blender, add chicken broth and crema. Season with salt, then blend until smooth.

Assemble & Bake the Enchiladas

1. Heat a small amount of vegetable oil in a skillet over medium-low heat.

2. Warm the tortillas until soft and pliable.

3. Fill each tortilla with shredded chicken, roll them up, and place them seam-side down in a high-edged baking dish.

4. Pour the sauce over the enchiladas and cover them completely. Sprinkle grated cheese on top.

5. Bake in the oven for 5-10 minutes or until the cheese is melter and golden.

6. Remove from the oven, garnish with fresh cilantro. ¡Provecho!