• On Oct, 17, 2024
•  ladyrecipes
•  Recipes

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 recent cilantro

Instructions

To Make the Enchiladas:

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

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

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

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

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

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

Dip each tortilla in the remaining sauce to coat.

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

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

Pour the remaining sauce over the enchiladas.

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

Garnish with sour 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 heat.
2. Add the onion and cook, stirring often, till softened, about 5 minutes.
3. Add the garlic and cook, stirring, until aromatic, about 1 minute more.
4. Add the poblano pepper, salt, and black pepper and cook, stirring often, till 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 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 taste with extra salt and pepper, if wanted.
8. Serve the sauce heat over the chicken enchiladas.

To Assemble the Enchiladas:

Gather your assembled elements.

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

Take a tortilla and unfold a thin layer of the sauce down the center 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 prepared baking dish. Repeat with the remaining elements.

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

Cover and refrigerate for a quantity of hours or in a single day. Bake, still coated, for half-hour. Uncover and bake for one more 15-20 minutes, or until heated through.

Top with sour Cream chicken enchiladas sauce cream, avocado, or your favourite toppings and serve.