Chicken and Poblano Enchaladas

I was originally goin to make Poblano, Chicken, and Chorizo Enchilladas, but I forgot to buy the chorizo for this recipe. It tastes amazing without it, but I think that the smoky and spicy meat would really add an extra dimension to the flavors here. However, the enchiladas I ate tonight were really good. The heat wasn’t overpowering, just a nice heat in the back of your throat. Yum.

Chicken and Poblano Enchaladas 6 Poblano Peppers, diced 1 lrg Onion, diced 3 c Chicken, cooked and shredded (I used a recipe called Mexican Style Meat - it should be the previous post) 2 cl Garlic, micro planed 3 T Butter 3 T Flour 1 Jalapeno 2 c Chicken Stock, warmed up 1 t Salt ¼ t Cumin 8 oz Sour Cream 8 oz Monterey Cheese, grated 6 in Flour Tortillas Sour Cream, Salsa, Guacamole, etc Roast the jalapeno in the oven by placing the rack close to the top and then turn on the broiler. Keep an eye on the pepper, but let broil on each side about 5 minutes until the skin has blackened. Once roasted, place put in a plastic bag. Let sit 5-10 minutes, then remove the skin and the seeds. I wore gloves to do this and used running water to remove the seeds. In a large skillet add the poblanos and onions. Cook for 10-15 minutes until tender, add the garlic and cook 2-3 minutes more. Add the shredded chicken, stir and warm up the mixture. Remove from heat and set aside. Place the roasted jalapeno into a small food processor along with ½ c chicken stock and pulse until well pureed. Preheat the oven to 350* and spray 7x11 baking dish with non-stick spray. Use a large skillet and melt the butter over Med heat. Whisk in the flour and cook 2-3 minutes. Very slowly whisk in the chicken stock and the jalapeno puree. Whisk well to prevent lumps. Whisk in the sour cream, salt, and cumin. Bring to a boil and then reduce to a simmer until thickened. Stir often and cook 5-7 minutes. Remove from the heat and add ¾ of the cheese and stir well. Taste then add salt and pepper to your liking. Add ½ c of the sauce to the chicken mixture, stir to combine. Then add ½ c to the bottom of the prepared baking dish. Divide the chicken mixture between the tortillas. Spread the mixture in a line about 1/3 of the way from the edge. Roll up and place seam side down in the pan. Pour the remaining sauce over the enchiladas and top with the remaining cheese. Bake for 25-30 minutes until the cheese is bubbly and starting to brown. To get a nice golden brown I turned on the broiler for 2 minutes. Serve with Sour Cream, Salsa, Guacamole, etc

One last thought. If you want to be able to eat more than 1 serving of this, you will need to hide it! I made the original pan of enchiladas for dinner and they were gone by noon the next day. I had leftover chicken/poblano mixture, so I made another pan and they are gone. There are only 3 people in my house and these enchiladas got hoovered up quickly. Two pans of these enchiladas got eaten in under 3 days. I was hoping to take some to work on Friday, but that's not happening. Oh well, this just means I need to figure out what I want to cook next.