“Savory Mexican Chicken Enchiladas with Creamy Poblano Sauce”

Allergens

Dairy (Monterey Jack cheese, sour cream)

Ingredients

• 1. Chicken breasts (4, boneless, skinless) 2. Flour tortillas (8 inch, 8 pieces) 3. Monterey Jack cheese (2 cups, shredded) 4. Poblano peppers (3, roasted, peeled, seeded, and chopped) 5. Onion (1, small, finely chopped) 6. Garlic (3 cloves, minced) 7. Chicken broth (2 cups) 8. Sour cream (1/2 cup) 9. All
• purpose flour (2 tablespoons) 10. Lime juice (1 tablespoon) 11. Ground cumin (1 teaspoon) 12. Salt (1 teaspoon) 13. Pepper (1/2 teaspoon) 14. Olive oil (2 tablespoons) 15. Fresh cilantro (1/4 cup, chopped for garnish)

Instructions

1. In a large pot, combine chicken breasts, chicken broth, 1 diced poblano pepper, onion, garlic, cumin, salt, and pepper. Bring to a boil, then reduce heat and simmer until chicken is cooked through. Remove from heat and let cool. Once cooled, shred the chicken into bite sized pieces.
2. In a blender, combine the remaining poblano peppers, sour cream, and flour. Blend until smooth. Heat 1 tablespoon of olive oil in a saucepan over medium heat. Add the poblano mixture to the saucepan and cook until thickened, stirring frequently. Stir in lime juice and remove from heat.
3. Preheat oven to 350°F (180°C). Spread a thin layer of poblano sauce on the bottom of a 9x13 inch baking dish.
4. Assemble the enchiladas by filling each tortilla with a generous amount of shredded chicken, rolling them tightly and placing them seam side down in the prepared baking dish. Top with remaining poblano sauce and Monterey Jack cheese.
5. Bake for 20 minutes or until the cheese is melted and bubbly. Remove from oven and let rest for 5 minutes before serving. Garnish with chopped cilantro.

Chef’s Insight

To add more depth to the dish, consider using smoked poblano peppers for the sauce.

Notes

Adjust the heat level by using more or fewer poblano peppers according to personal preference.