Roasted Poblano and Chicken Enchiladas

• Meat

  • 1 1/4 lb Chicken, raw tenders

• Produce

  • 2 Garlic cloves
  • 1 Green bell pepper, large
  • 3 Poblano peppers, large
  • 1/2 Yellow onion, large

• Baking & Spices

  • 1/2 tsp Chili powder
  • 1 tbsp Flour
  • 1 Salt
  • 1 Salt and ground black pepper

• Oils & Vinegars

  • 3 tbsp Vegetable oil

• Nuts & Seeds

  • 1/2 tsp Cumin

• Bread & Baked Goods

  • 6 Flour tortillas, medium

• Dairy

  • 1 tbsp Butter
  • 8 oz Pepper jack cheese
  • 1/2 cup Sour cream
  • 1 1/4 cups Whole milk

Found on willcookforsmiles.com

Description

Ingredients

• 3 large poblano peppers
• 1 Tbsp vegetable oil
• ___
• 1.25 lb raw chicken tenders
• Salt and ground black pepper
• 2 Tbsp vegetable oil for cooking
• ½ large yellow onion, sliced
• 1 large green bell pepper, seeded and sliced
• ___
• 1 Tbsp butter
• 1 Tbsp flour
• 2 garlic cloves
• 1¼ cups whole milk
• ½ cup sour cream
• Salt
• ½ tsp cumin
• ½ tsp chili powder
• __
• 8 oz Pepper Jack cheese
• 6 medium flour tortillas

Directions

• Roasting poblano peppers:
• Preheat oven to 450 and line a baking sheet with aluminum foil. Wash, dry and lightly rub poblano peppers with oil. Place whole peppers on the prepared baking sheet.
• Roast peppers in the oven for 30-40 minutes, until wrinkly and skin is dark.
• Let peppers rest for about 30 minutes before handling them.
• Meanwhile, prepare your chicken, and onions and peppers.
• Cook chicken tenders with some salt and pepper, over medium heat. Take out of the pan and place on the cutting board until cooled enough to dice.
• In the same cooking pan, cook onions and bell pepper until soft.
• Dice chicken and add it to a large mixing bowl. Add cooked onions and bell pepper.
• Once roasted poblano peppers are cooled, peel off skin and pull off the stem with seeds. Dice poblano pepper meat and add it to the chicken.
• Add some salt to the bowl with chicken and veggies, mix well. This is your enchilada filling.
• Grate Pepper Jack cheese, if using block, and set aside a couple of ounces for topping.
• Sauce:
• You can use the same cooking pan for the sauce as you cooked chicken and veggies in. (More flavor in the sauce.)
• Melt butter over medium-low heat and add pressed garlic. Saute garlic just until flagrant. Sprinkle flour over the top, mix with a whisk and slowly pour in milk, while whisking. Keep slowly whisking until smooth. Whisk in sour cream and add seasoning. Cook until thickened a bit and completely heated through. Take off heat.
• Preheat oven to 350 and lightly grease a casserole dish. (Big enough to fit 6 enchiladas.)
• Spread a couple of scoops of sauce at the bottom of the casserole dish.
• Spread about ½ cup of chicken filling onto tortilla. Spread it in one long line, across the tortilla. Add a couple of tablespoons of Pepper Jack cheese on top and roll the tortilla. Place it in the casserole dish, seam down. Repeat with remaining tortillas.
• Pour sauce evenly over rolled enchiladas and spread remaining Pepper Jack cheese on top.
• Bake for 20 minutes.