Roasted Poblano Chicken Enchiladas
A fantastic creamy enchilada sauce made from roasted poblanos and poured over roasted chicken stuffed tortillas with plenty of cheese piled on .
Ingredients
- 2 lb Chicken Thighs bone-in
- 4 Whole Poblano Pepper
- 4 cups Monterey Jack Cheese shredded
- 16 8-inch Tortillas
- 1 Yellow onion rough diced
- 1 tbsp Garlic minced
- 3 tbsp Oil
- ½ cup Cojita Cheese crumbled (for garnish)
- ½ cup Chopped Cilantro for garnish
- 2 cups Chicken Broth
- 1 tbsp Lime Juice
- 1 cup Heavy Cream
- Cooking Spray
Seasoning mix
- 1 tbsp Ground Coriander
- ½ tbsp Onion Powder
- ½ tbsp Garlic Powder
- ½ tbsp Oregano
- ½ tbsp Cumin
- 1 tsp Salt
- 1 tsp Pepper
Instructions
- Combine seasoning mix.
- Preheat oven to 400 degF.
- Line a baking sheet with parchment paper and add a cooking rack.
- Spray poblano peppers with cooking spray and place on one half of baking tray.
- Seasoning chicken with half of seasoning mixture (coating on sides). Place on other half of baking tray. Place in oven to bake for 40 minutes.
- Let cool before removing chicken from bones and shredding. Remove stems and seeds from peppers and roughly chop.
- In a sauce pan, over medium high heat, add oil, onions, garlic and roasted peppers. Saute a few minutes then add chicken broth, lime juice and remainder of seasoning mixture. Bring just to a bubble then reduce heat to medium low. Simmer another 5 minutes. Transfer to mixing bowl and blitz until smooth with immersion blender. Return to pan and add heavy cream and let simmer another 5 minutes.
- Add roughly a cup of sauce in the bottom of the 13x9 baking dish. Fill each tortilla with a portion of shredded chicken and cheese. Roll up and line out in baking dish. Reserve once cup of sauce and pour remainder over rolled tortillas. Sprinkle with remaining cheese. Place in oven for 20 minutes.
- Remove from oven and pour remaining sauce over center of enchiladas. Sprinkle with cojita and cilantro. Let rest 5 minutes before serving.
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