Chicken Enchiladas are one of our favorite meals. Usually, when you think of an enchilada, it has a red sauce and melted cheese. These have a homemade poblano pepper white sauce that is finger-licking good. When I decided that I wanted to make enchiladas, I went to a popular food site and looked at many recipes, I decided on one by Olga Gonzalez, and glad I did. I have added a few of my own changes, but for the most part it’s the same. I fire-roasted my poblanos the first three or four times that I made this recipe. Then one time I did not, I put the whole peppers in the pot and boiled them without fire-roasting them. I feel that the finished product was just as satisfying without the added step. If you don’t wish to have any heat in the sauce you can remove the seeds and core from the peppers before boiling them and it will lessen the heat. They really aren’t very hot to begin with though. Additionally, I like to add corn and black beans to the top for added flavor.
Preheat oven to 400 degrees, Bake 20-25 minutes
In a 7 qt. pot with lid add:
2-3 chicken breast, boneless and skinless
2 1/2 c. chicken stock
4 poblano peppers (optional: fire roasted, (see note at bottom) and rubbed clean of charred skin)
4 large cloves of fresh garlic
1/2 large onion quartered
16 oz sour cream (this will be added to the food processor with the pureed vegetables at the end)
1 tsp of Chipotle seasoning or southwest seasoning(this will be added to your shredded chicken)
Place burner on med heat and simmer the chicken, peppers, onions, and garlic covered for about 1/2 hour or so. Lower the heat and remove the chicken and set aside to cool. When the chicken is cooled separate into shreds and set chicken aside. Remove the peppers, garlic and onions from the chicken stock. Remove the seeds and core from the peppers and place in food processor with the onions and garlic, process to a puree. Add the sour cream and process and set aside. While the chicken stock is still in the pot simmering on low, make a roux (recipe below) and whisk it into the stock until it is thickened up like a chicken gravy. Taste it and if needed add 1/2 tsp of better than bouillon chicken base or a bouillon cube to give it a boost of flavor.
2 Tbsp. butter melted
2 Tbsp. all purpose flour
stir together in a small fry pan
Now to finish the poblano cream sauce
Place the puree of onions, garlic, peppers and sour cream, back in the pot and whisk it together.
your sauce is now ready to use.
Place the cooled shredded chicken in a bowl.
Add 1 Tbsp of southwest seasoning or chipotle seasoning
1/2 tsp. salt
1/2 tsp of black pepper
1/2 cup Black beans drained and rinsed
1/2 cup whole kernel corn thawed
1/2 cup of Spinach thawed and squeezed of excess water
2 cups shredded cheddar cheese
toss all of these ingredients together
1 pkg of 10 large flour tortillas or 15 small corn tortillas
Prepare a 13″ x 9″ glass pan or metal pan by coating the bottom of pan with sauce.
When ready to stuff, fill the center of a tortilla shell with a 1/2 cup or so of the chicken and cheese filling, spread the chicken to the edges of the tortilla, drizzle a small amount of the sauce inside the tortilla and roll up. Place in prepared pan seam side down. Finish filling the tortillas until they are all filled and fitted snugly into the pan.
Poblano cream sauce
1/2 cup mozzarella shredded cheese
1/2 cup cheddar shredded cheese
any remaining filling or garnish with more corn and black beans
Pour the remaining sauce over the enchiladas. Sprinkle the mixture of cheeses, black beans and corn all over the top. Bake for 20 minutes until browned and bubbly. It may seem like alot of sauce but it’s really not. The enchiladas will soak it up. Serve with your favorite sides. These reheat awesome.
This recipe has been revised 🙂
NOTE: If you choose to fire roast the peppers here is how it is done. Turn on a gas burner and with a pair of tongs hold pepper over the flame and rotate pepper until all skin is charred. Let pepper sit for a few minutes to cool and hold pepper under running water and rub off the charred skin. Now your peppers are ready to boil.