Chicken Enchiladas W/ Poblano Cream Sauce
- 2 lbs chicken, baked (bone-in or boneless skinless)
- 1 lb poblano pepper, roasted
- 1 onion, chopped
- 10 flour tortillas
- 1 (10 1/2 ounce) can cream of chicken soup
- 8 ounces shredded monterey jack cheese
- garlic salt
- black pepper
- shredded lettuce
- rice, cooked
- To roast poblanos, slice in half, seed, flatten halves with palm of hand and place skin-side-up on cookie sheet.
- Broil for about 10 minutes on top rack of oven until skin is brown and bubbly.
- Immediately remove to plastic bag or container and place in refrigerator (this makes peeling skin very easy later!
- ).
- Meanwhile, season chicken with garlic salt and black pepper.
- Bake at 425 for about 30 minutes.
- Remove chicken from oven and set oven temp at 350.
- Allow to rest to maintain juiciness.
- Reserve cooking juices.
- Shred chicken by lightly pulsing in blender or pulling apart with two forks.
- Set aside.
- Peel and discard skin from cooled poblanos.
- Place poblano "meat" in blender, add cream of chicken soup and reserved juice from chicken's baking pan.
- Puree until smooth.
- Place about 2 Tbsp shredded chicken in a tortilla and top with a little shredded cheese and onion.
- Roll up and place in 11x13 baking dish.
- Repeat for all tortillas in package.
- Sprinkle tops of enchiladas with any extra cheese and onion.
- Pour poblano cream sauce over enchiladas, covering completely.
- Bake in 350 oven for about 30 minutes, til warmed through.
- Serve with side of rice and shredded lettuce.
chicken, pepper, onion, flour tortillas, cream of chicken soup, cheese, garlic, black pepper, shredded lettuce, rice
Taken from www.food.com/recipe/chicken-enchiladas-w-poblano-cream-sauce-142197 (may not work)