Chicken Enchiladas with Poblano Cream Sauce

Delight in the flavors of these savory chicken enchiladas topped with a rich and creamy poblano sauce.

Ingredients

2	pounds baked (bone-in or boneless skinless)
1	pound roasted
1	chopped
10
1
8	ounces
	cooked

Instructions

• 1. To roast the poblano peppers, carefully slice them in half, remove the seeds, flatten the halves with the palm of your hand, and place them skin-side-up on a baking sheet. Broil for approximately 10 minutes on the top rack of the oven until the skin is brown and bubbly. Immediately transfer the peppers to a plastic bag or container, then refrigerate to ease the process of peeling the skin off later.
  2. Meanwhile, season the chicken with garlic salt and black pepper, then bake at 425°F for approximately 30 minutes.
  3. Once the chicken is cooked, remove it from the oven and reduce the oven temperature to 350°F. Allow the chicken to rest to retain its juiciness. Reserve any cooking juices. Shred the chicken by gently pulsing it in a blender or using two forks to pull it apart. Set the shredded chicken aside.
  4. Peel and discard the skin from the cooled poblano peppers. Place the poblano 'meat' in a blender, add the cream of chicken soup and the reserved juice from the chicken's baking pan. Puree the mixture until smooth.
  5. Take approximately 2 tablespoons of the shredded chicken and place it in a tortilla. Top it with a portion of shredded cheese and chopped onion. Roll up the tortilla and place it in an 11x13 baking dish. Repeat this process for all the tortillas in the package.
  6. Sprinkle any remaining cheese and onion over the tops of the enchiladas. Pour the poblano cream sauce over the enchiladas, ensuring they are completely covered. Bake in a 350°F oven for about 30 minutes, or until heated through. Serve with a side of cooked rice and shredded lettuce.

Jul 20, 2024