Chicken Enchiladas With A Creamy Poblano Sauce

Chicken Enchiladas With A Creamy Poblano Sauce

Ingredients

For the Enchiladas:

Ingredients for the Enchiladas:

12 corn tortillas

1 pound boneless, skinless chicken breasts, cooked and shredded

1 (15-ounce) can black beans, rinsed and drained

1 (15-ounce) can corn, drained

1 (4-ounce) can diced green chiles, undrained

1 cup shredded cheddar cheese

1 cup shredded Monterey Jack cheese

1/2 teaspoon salt

1/4 teaspoon black pepper

For the Creamy Poblano Sauce:

Ingredients, For the Creamy Poblano Sauce:

• 2 poblano peppers, roasted, peeled, and seeded
• 1 onion, chopped
• 2 cloves garlic, minced
• 1/4 cup chicken broth
• 1/2 cup heavy cream
• 1/4 cup sour cream
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 cup chopped contemporary cilantro

Instructions

To Make the Enchiladas:

Preheat oven to 350 levels F (175 degrees C).

In a big skillet, cook dinner chicken over medium warmth until browned. Drain off extra grease.

In a medium saucepan, soften butter over medium heat. Stir in flour and prepare dinner for 1 minute.

Whisk in milk till clean. Bring to a boil, then scale back heat and simmer for 5 minutes, or until thickened.

Stir in cheese, poblano peppers, onion, garlic, salt, and pepper. Remove from warmth.

Spread 1/2 cup of the sauce within the bottom of a 13×9-inch baking dish.

Dip every tortilla in the remaining sauce to coat.

Fill every tortilla with 1/4 cup of the chicken mixture.

Roll up the tortillas and place them within the baking dish.

Pour the remaining sauce over the enchiladas.

Bake for 20 minutes, or till heated through.

Garnish with sour cream chicken enchiladas sauce cream, tomatoes, and cilantro.

To Make the Creamy Poblano Sauce:

Instructions, To Make the Creamy Poblano Sauce:

1. In a small saucepan, warmth the olive oil over medium-low warmth.
2. Add the onion and prepare dinner, stirring often, until softened, about 5 minutes.
3. Add the garlic and cook, stirring, till aromatic, about 1 minute more.
4. Add the poblano pepper, salt, and black pepper and cook dinner, stirring occasionally, till the poblano pepper is softened, about eight minutes.
5. Add the cream and milk and produce to a simmer. Cook, stirring occasionally, until the sauce has thickened slightly, about 5 minutes.
6. Transfer the sauce to a blender and puree till clean.
7. Return the sauce to the saucepan and season to taste with extra salt and pepper, if wanted.
8. Serve the sauce warm over the chicken enchiladas.

To Assemble the Enchiladas:

Gather your assembled elements.

Spread about 1/2 cup of the sauce in the greased baking dish.

Take a tortilla and unfold a skinny layer of the sauce down the center of the tortilla. Sprinkle with slightly cheese. Place about 1/4 cup of chicken down the center. Roll up the tortilla.

Arrange the enchiladas seam side down on the ready baking dish. Repeat with the remaining components.

Pour the remaining sauce over the enchiladas. Sprinkle with the remaining cheese.

Cover and refrigerate for several hours or overnight. Bake, nonetheless lined, for half-hour. Uncover and bake for one more 15-20 minutes, or till heated through.

Top with sour cream, avocado, or your favourite toppings and serve.