Creamy Poblano Enchiladas With Chicken

Submitted by cyndiconwaybooth

"This recipe is awesome! Found this recipe through a blog, but I have changed it up some. There were too many steps on the original recipe, so I wanted to make it easier for my family to make at any time. Has a wonderful flavor and you can substitute the Poblanos for Hatch chilies."

 

• Ready In: 1hr
• Ingredients: 17
• Yields: 12 Enchiladas
• Serves: 6

ingredients

• Filling ingredients

• 2 cups cooked chicken breasts, shredded
• 12 ounces monterey jack cheese, shredded
• 1⁄4 teaspoon kosher salt
• 1 teaspoon coriander
• 1 teaspoon cumin
• cracked pepper
• 1 poblano chile, roasted and finely chopped
• 1⁄3 cup fresh cilantro, chopped, divided
• 1 cup onion, chopped & sauted

• Poblano Sauce Ingredients(use 1 cup)

• 1 poblano chile, roasted and finely chopped
• 3 tablespoons butter
• 3 tablespoons flour
• 3 cups fat-free chicken broth
• 2 cups light sour cream
• salt
• pepper
• 12 (6 -8 inch) corn tortillas

directions

1. Preheat oven to 400°F.

2. Instructions:

3. Roast the poblanos directly over a gas flame ( or on a baking sheet 4 inches below a very hot broiler) turning regularly, until the skins have blistered and blackened on all sides. Place in a bowl, cover with a kitchen towel and let cool. Under running water rub off the blackened skin, carefully tear open and pull out the seed pod and stem and rinse all the seeds away. Finely dice, divide in half. Place half the poblanos in the bowl with the chicken, saving the other half for the sauce. (If pressed for time, you can skip this step entirely by substituting 2 small cans of green chiles).

4. Make the sauce:

5. In a medium pot, melt 3 T butter. Add 3 T flour ( you can substitute rice flour). Let cook 5 minutes on med low heat until mixture has turned a lovely golden brown. Don't hurry this. Whisk in 1 cup hot chicken stock, add the remaining stock and stir until thick and bubbly. Add 2 C Sour cream. Whisk until smooth. Add the poblano's and taste for salt. Bring to a simmer, and turn heat off. Add salt if needed. (I did not add more salt as my chicken stock was fairly salty.).

6. Make the filling:

7. In a medium bowl add shredded chicken, diced poblanos, 2/3 of the monterrey jack cheese, sauted onion, half of the cilantro, cumin, coriander, cracked pepper. Fold in 1 Cup of the cream sauce. Taste for salt, add if needed.

8. Assemble:

9. Grease two 8 x 13 in pans.Place a little poblano cream sauce in the baking pan first -- just enough to coat the bottom. If your tortillas are not soft and pliable, which is often the case with 100 % corn tortillas, you could place them them in a microwave covered for a few seconds. Or spray with cooking spray and spread on a sheet pan and place in a warm oven for a few minutes. Or lightly sear each one in a skillet. For this recipe, I used an 8 inch tortilla that was half corn/half flour and they were very pliable, so no need to soften them.
10. Distribute the filling evenly between 10-12 tortillas. Roll up and place, seam side down on the sauce. Brush with a little olive oil, and place in a 400 F oven for 10 minutes until crispy and golden. Pull them out and cover with sauce. Sprinkle with remaining cheese. Bake for an additional 15-20 minutes, until golden and bubbly. Garnish with fresh cilantro.