Sunday, December 21, 2014

Poblano Chicken Enchiladas

*Adapted from Healthy Delicious.

Prep: 30 minutes
Serves: 4-6

2 lbs boneless, skinless chicken breasts
1 Tbsp green chili powder
1 Tbsp olive oil
2 cups chicken stock, divided
8 enchilada size corn tortillas (or 10-standard size tortillas)
4 oz Monterey Jack cheese, shredded
red onion and cilantro for garnish, if desired
2 poblano peppers
2 cloves garlic
1 jalapeno pepper, stem and seeds removed (optional)
1 lime, juiced
1/3 cup cilantro
1 cup sour cream
1 tsp salt (or more to taste)

1. Broil poblano peppers until skins start to blacken and blister; flip peppers and roast on the other side. Remove and place peppers in a brown paper bag (optional). Allow to cool, peel skins, remove stems & seeds.
2. Rub the chicken breasts with chili powder. Heat the olive oil in a large, deep-sided skillet. Add the chicken and cook until just browned, 1-2 minutes per side. Add 1 cup chicken stock and let the chicken simmer for 10 minutes or until cooked through and the liquid has reduced to about 2 Tbsp. Cool and shred.
3. While the chicken cooks, prepare the poblano sauce by adding 1/2 cup chicken stock, poblano, garlic, jalapeno (if using), cilantro, and lime juice to a blender. Blend on high for 1 minute or until smooth. Add the sour cream and blend another 1 minute. Drizzle in the remaining chicken stock until desired consistency is reached.
4. Pour about 1/2 cup of poblano sauce into the bottom of a baking pan.
5. Divide the chicken between the tortillas and roll; place into the prepared pan. Pour the remaining sauce over the enchiladas. Top with cheese.
6. Bake for 10 minutes or until cheese is melted. Top with finely diced red onion and jalapeno, if desired.

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