Thursday, December 20, 2012

Green Chili Chicken Poblano Enchiladas With Cheese

Not the most beautiful pic, but oh so yummy

Charred, deseeded poblanos charred skins removed, cut into strips (some reserved for topping)
Boneless Skinless chicken breasts
Sliced onion
Canned green enchilada sauce
Corn Tortillas
Sargento Mexican Cheese Blend
Lite Sour Cream or Crema
Olive Oil

Bake the chicken breasts in some olive oil and chicken seasoning in the oven
till golden brown. Remove to a plate.
Fry the onion in a pan with olive oil until translucent and tiny bit brown, add the poblano strips and fry a bit more. Slice the chicken into strips and add to the mixture in the pan, season with salt and pepper, add a little of the enchilada sauce, stir till heated thru, put into a bowl.
Preheat the oven to 400 f. Get a square baking dish (or rectangle if you are making a lot)
Wipe out the fry pan, and toast the tortillas on each side til softened. place on a plate. then pour about 1/3 cup sauce into the pan and dip each tortilla into the sauce on both sides, working quickly DIP, FILL (with chicken poblano mixture) ROLL and TUCK (the seam side down) until you make enough to feed you or your family.
Pour the rest of the sauce on top to cover, top with cheese and reserved poblanos, and bake till cheese is melted and golden, serve with sour cream or Crema.