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 fresh cilantro

Instructions

To Make the Enchiladas:

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

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

In a medium saucepan, soften butter over medium warmth. Stir in flour and cook for 1 minute.

Whisk in milk until easy. Bring to a boil, then reduce heat and simmer for five minutes, or till thickened.

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

Spread half cup of the sauce in the backside of a 13×9-inch baking dish.

Dip each tortilla in the remaining sauce to coat.

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

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 cream, tomatoes, and cilantro.

To Make the Creamy Poblano Sauce:

Instructions, To Make the Creamy Poblano Sauce:

1. In a small saucepan, heat the olive oil over medium-low warmth.
2. Add the onion and cook, stirring often, until softened, about 5 minutes.
3. Add the garlic and cook, stirring, till fragrant, about 1 minute extra.
4. Add the poblano pepper, salt, and black pepper and cook dinner, stirring sometimes, until the poblano pepper is softened, about 8 minutes.
5. Add the cream and milk and convey to a simmer. Cook, stirring often, 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 style with extra salt and pepper, if wanted.
8. Serve the sauce heat over the chicken enchiladas.

To Assemble the Enchiladas:

Gather your assembled ingredients.

Spread about half of cup of the sauce within the greased baking dish.

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

Arrange the enchiladas seam facet down on the ready baking dish. Repeat with the remaining ingredients.

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

Cover and refrigerate for a number of hours or in a single day. Bake, still lined, for half-hour. Uncover and bake for one more 15-20 minutes, or until heated by way of.

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