Enchiladas Poblanas

Directions

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