Poblano Chicken and Chorizo Enchiladas with Jalapeño Sour Cream Sauce

• Meat

  • 2 1/2 cups Chicken
  • 5 oz Chorizo

• Produce

  • 1 Cilantro
  • 2 Garlic cloves
  • 1 Jalapeno
  • 1 Onion, medium
  • 2 Poblano peppers

• Baking & Spices

  • 3 tbsp Flour
  • 3/4 tsp Salt

• Nuts & Seeds

  • 1/4 tsp Cumin

• Bread & Baked Goods

  • 8 Flour tortillas

• Dairy

  • 2 tbsp Butter
  • 1 1/2 cups Chihuahua cheese
  • 8 oz Sour cream

Found on ideahacks.com

Ingredients

• 5 ounces chorizo
• 2 poblano peppers, diced
• 1 medium onion, chopped and divided
• 2½ cups chicken
• 2 garlic cloves, minced
• 2 tablespoons butter
• 3 tablespoons flour
• 1 jalapeño
• 2 cups low-sodium chicken stock, warmed up or room temp.
• ¾ teaspoon salt
• ¼ teaspoon cumin
• 8 ounces sour cream
• 1½ cups chihuahua cheese, divided (monterrey jack will also work)
• 8 flour tortillas (fajita size, about 6 inches)
• Cilantro, jalapeno and avocado for garnish

Directions

• Preheat oven to 350 degrees. Spray a 7x11 inch baking pan with non-stick cooking spray
• In a large non-stick skillet set over a medium-high heat, add chorizo, poblano and ¾ of the diced onions. Cook until chorizo is cooked through, and the peppers and onions are softened. Add shredded chicken, stir to combine and cook another minute. Remove from heat.
• Roast jalapeño pepper over an open flame on a gas grill or under a broiler until its blackened on all sides. Place in a plastic baggie and seal. Let set for 5-10 minutes. Once the pepper has steam, remove skin and de-seed. Place the pepper in small food processor or blender along with ½ cup of the chicken stock. Pulse until pureed. Set aside.
• In a medium saucepan, melt butter over a medium heat. Whisk in flour. Very slowly whisk in chicken stock and jalapeño stock, make sure there are no lumps. Whisk in sour cream, salt and cumin. Bring mixture to a boil and then reduce to a simmer until thickened, about 5-7 minutes.
• Remove from heat and add in 1 cup of the shredded cheese. Season with salt and pepper if necessary.
• Add ½ cup of the sauce to the chicken and chorizo mixture, stir to combine. Add ½ cup sauce to the bottom of the baking dish.
• Evenly divide the filling between 8 tortillas. Roll up and place in the baking pan.
• Pour remaining sauce over enchiladas and top with remaining cheese. Bake for 25-30 minutes or until bubbling and cheese is starting to brown.
• Garnish with chopped avocado, jalapeño and cilantro.