Chicken Poblano Enchiladas because poblanos are the ultimate chili in our opinion. It has all the flavor you would want but isn't crazy spicy for when you are serving a crowd. Being from the southwest, spicy is a given. To spice this up, just add some fresh sliced jalapeno on top. These are so good, the pan is demolished on the first night. We used fresh made tortillas (our favorite recipe is from the New York times) but any quality store bought tortillas work well with this recipe.
INGREDIENTS 5 poblanos, roasted and peeled 1/2 onion diced 2 cloves garlic, minced 1 T olive oil 6 chicken thighs, diced taco seasoning 2 c tomatillo (green) salsa 4 oz cream cheese 1 c mexican blend cheese, shredded 10 corn tortillas 1/2 c chicken broth 1 c heavy cream 1 c monterey jack cilantro and sour cream for sleeping
DIRECTIONS 1. Broil poblanos, turning until all sides are black. Place in plastic bag for a minimum of 5 minutes to sweat. Peel, remove seeds and slice. Set aside. 2. Heat cast iron skillet medium high heat. Add olive oil and heat until shimmers. Add onion and garlic, cooking until just softened and fragrant. Season chicken pieces with taco seasoning and add to pan. Sauté until chicken is cooked through. Add green salsa and cream cheese, cooking until thoroughly blended. Remove from heat and add shredded cheese. 3. Spread 2 T reserved green salsa in bottom of 9x11 pan. 4. Heat corn tortillas in microwave for 15 seconds to make them more pliable. Fill tortillas with chicken mixture, roll, and place in prepared pan, seam side down. Repeat until pan is full. 5. Add chicken broth, heavy cream, and poblanos in blender. Blend until smooth. Pour over filled corn tortillas in pan. Top with monterey jack. 6. Bake in 375 oven until brown and bubbly (about 25 minutes).
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