Chicken Enchiladas with Poblano Chile Sauce

Recipe from Chef Helen Lampkin.

Ingredients:

Poblano Chile Sauce:

• 2-3 TBSP canola oil
• 1 c. onion, chopped
• 2 tsp. garlic, minced
• 2 TBSP flour (AP or rice flour)
• 2/3 c. (2-3) Poblano Chile, roasted, peeled, seeded, chopped
• 1 3/4 chicken stock
• 1/2 tsp. ground cumin
• Salt, to taste
• 1 small bunch of cilantro

Chicken Enchiladas:

• 1 1/2 c. cooked chicken, shredded
• 6, 8” flour tortillas, warmed
• 2 poblano chiles, roasted, peeled, seeded, and chopped
• 4-8 oz. Monterey Jack cheese, shredded (less is more)
• 1 recipe Poblano Chile Sauce
• 1/3 c. heavy whipping cream
• Garnish: Cotija cheese and fresh cilantro

Directions:

1. Poblano Chile Sauce: In a skillet heat oil and sauté onion for about 5 min. (until just starting to brown); then add the garlic and sauté 1-2 min; then stir in flour and cook for 1 min. Add the poblano chile, chicken stock, and cumin and bring to a boil, reduce heat, and simmer for 10-15 min. Taste and season with salt. Place the sauce in a blender and add the cilantro and blend until smooth.
2. Preheat Oven and Prepare Baking Dish: Preheat oven to 350F and spray a 9×13 baking dish with cooking spray and set aside.
3. Enchilada Filling: Divide chicken, prepared poblano chiles, and 1/2 of the cheese among tortillas.
4. Assemble: Spread 1/4 c. Poblano Chile Sauce on the bottom of the baking dish. Roll each enchilada and place seam side down into the Poblano Chile Sauce in the baking dish. Pour remaining Poblano Chile Sauce over the enchiladas. Top with remaining cheese and then drizzle the cream onto the Poblano Chile Sauce.
5. Bake: Bake for 20 minutes until the cheese is melty and bubbly.
6. Garnish: Garnish with Cotija cheese and fresh cilantro.

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Chicken Enchiladas with Poblano Chile Sauce

Recipe by RC

Ingredients

• Poblano Chile Sauce:

• 2-3 TBSP canola oil

• 1 c. onion, chopped

• 2 tsp. garlic, minced

• 2 TBSP flour (AP or rice flour)

• 2/3 c. (2-3) Poblano Chile, roasted, peeled, seeded, chopped

• 1 3/4 chicken stock

• 1/2 tsp. ground cumin

• Salt, to taste

• 1 small bunch of cilantro

• Chicken Enchiladas:

• 1 1/2 c. cooked chicken, shredded

• 6, 8” flour tortillas, warmed

• 2 poblano chiles, roasted, peeled, seeded, and chopped

• 4-8 oz. Monterey Jack cheese, shredded (less is more)

• 1 recipe Poblano Chile Sauce

• 1/3 c. heavy whipping cream

• Garnish: Cotija cheese and fresh cilantro

Directions

• Poblano Chile Sauce: In a skillet heat oil and sauté onion for about 5 min. (until just starting to brown); then add the garlic and sauté 1-2 min; then stir in flour and cook for 1 min. Add the poblano chile, chicken stock, and cumin and bring to a boil, reduce heat, and simmer for 10-15 min. Taste and season with salt. Place the sauce in a blender and add the cilantro and blend until smooth.
• Preheat Oven and Prepare Baking Dish: Preheat oven to 350F and spray a 9x13 baking dish with cooking spray and set aside.
• Enchilada Filling: Divide chicken, prepared poblano chiles, and 1/2 of the cheese among tortillas.
• Assemble: Spread 1/4 c. Poblano Chile Sauce on the bottom of the baking dish. Roll each enchilada and place seam side down into the Poblano Chile Sauce in the baking dish. Pour remaining Poblano Chile Sauce over the enchiladas. Top with remaining cheese and then drizzle the cream onto the Poblano Chile Sauce.
• Bake: Bake for 20 minutes until the cheese is melty and bubbly.
• Garnish: Garnish with Cotija cheese and fresh cilantro.