Cheesy Poblano Chicken Enchiladas Recipes

STACKED CHICKEN ENCHILADAS RECIPE WITH CHEESY POBLANO SAUCE

Steps:

• Prepare corn in advance by either grilling in the husk (follow these grilling directions) or shucking and cooking at a full boil for 5 minutes. (If you'd like you can also substitute frozen corn).
• Char whole poblanos directly over a gas flame, on a grill or in broiler until blackened all over. Place in a bowl and cover with plastic wrap, and let stand 10 minutes. Peel off blackened skin, remove stem and seeds and set aside.
• Melt butter in a large saucepan over medium-high heat. Add onion, garlic and bay leaf and cook for 5 minutes until the onion is tender. Add flour, salt, & pepper and stir the mixture for 1-2 minutes.
• Slowly whisk in the warm milk and chicken broth. Whisk and simmer until smooth and thick, 5 minutes
• Add half of the sauce mixture to a food processor or blender (covered loosely *see note) with the previously roasted poblano peppers, spinach, and cilantro. Pulse until smooth.
• Transfer the mixture back to the saucepan and combine with remaining creamy sauce base.
• Remove from the heat and add 4 ounces (1 cup) of shredded Monterey Jack cheese to the pan and stir. Season with ¼ teaspoon salt.
• Preheat oven to 375F.
• Heat a medium-sized skillet over high heat. Give each side of the tortilla a quick spray with cooking spray and cook for 20- 30 seconds per side, turning with tongs. Transfer tortilla to a paper towel-lined plate. Repeat with remaining tortillas.
• Add the shredded chicken, 1/2 the poblano sauce, and 1 cup of corn to a large mixing bowl and fold the ingredients together.
• To assemble enchiladas, divide 6 tortillas onto two parchment lined baking sheets. Top each tortilla with ¼ cup of the shredded chicken mixture and spread evenly, add another tortilla and another ¼ cup chicken mixture, and then one more tortilla. Sprinkle each enchilada stack with 2 tablespoons shredded cheese.
• Bake uncovered for 10 minutes at 375F.
• Remove from the oven and plate, adding several tablespoons of sauce on top of each stack, then garnish with corn and cilantro.

CHEESY POBLANO CHICKEN ENCHILADAS

Steps:

• Heat the oven to 400 degrees F. Stir the chicken, 1/2 cup soup, the salsa and cheese in a medium bowl.
• Stir the remaining soup and the milk in a small bowl.
• Divide the chicken mixture among the tortillas. Roll up the tortillas around the filling. Place the filled tortillas, seam-side down, into an 11x8x2-inch baking dish. Pour the soup mixture over the filled tortillas. Cover the baking dish.
• Bake for 30 minutes or until the enchiladas are hot and bubbling.

CHEESY POBLANO CHICKEN ENCHILADAS

Steps:

• Heat the oven to 400 degrees F. Stir the chicken, 1/2 cup soup, the salsa and cheese in a medium bowl.
• Stir the remaining soup and the milk in a small bowl.
• Divide the chicken mixture among the tortillas. Roll up the tortillas around the filling. Place the filled tortillas, seam-side down, into an 11x8x2-inch baking dish. Pour the soup mixture over the filled tortillas. Cover the baking dish.
• Bake for 30 minutes or until the enchiladas are hot and bubbling.

CHEESY POBLANO CHICKEN ENCHILADAS

Steps:

• Heat the oven to 400 degrees F. Stir the chicken, 1/2 cup soup, the salsa and cheese in a medium bowl.
• Stir the remaining soup and the milk in a small bowl.
• Divide the chicken mixture among the tortillas. Roll up the tortillas around the filling. Place the filled tortillas, seam-side down, into an 11x8x2-inch baking dish. Pour the soup mixture over the filled tortillas. Cover the baking dish.
• Bake for 30 minutes or until the enchiladas are hot and bubbling.

CHEESY POBLANO CHICKEN ENCHILADAS

Steps:

• Heat the oven to 400 degrees F. Stir the chicken, 1/2 cup soup, the salsa and cheese in a medium bowl.
• Stir the remaining soup and the milk in a small bowl.
• Divide the chicken mixture among the tortillas. Roll up the tortillas around the filling. Place the filled tortillas, seam-side down, into an 11x8x2-inch baking dish. Pour the soup mixture over the filled tortillas. Cover the baking dish.
• Bake for 30 minutes or until the enchiladas are hot and bubbling.