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 levels F (175 levels C).

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

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

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

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

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

Dip each tortilla within the remaining sauce to coat.

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

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

Pour the remaining sauce over the enchiladas.

Bake for 20 minutes, or till heated by way of.

Garnish with sour cream chicken enchilada casserole 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 heat.
2. Add the onion and cook, stirring often, until softened, about 5 minutes.
3. Add the garlic and cook dinner, stirring, until fragrant, about 1 minute extra.
4. Add the poblano pepper, salt, and black pepper and cook, stirring sometimes, until the poblano pepper is softened, about 8 minutes.
5. Add the cream and milk and convey to a simmer. Cook, stirring sometimes, till the sauce has thickened barely, about 5 minutes.
6. Transfer the sauce to a blender and puree till smooth.
7. Return the sauce to the saucepan and season to style 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 half of cup of the sauce within the greased baking dish.

Take a tortilla and spread a thin layer of the sauce down the middle 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 ingredients.

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

Cover and refrigerate for a number of hours or overnight. Bake, nonetheless covered, for half-hour. Uncover and bake for another 15-20 minutes, or till heated via.

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