Enchiladas Poblanas

Ingredients

• Cilantro - For garnish
• Crema or mexican crema - 1/4 cup
• Monterey jack cheese - 1 cup, shredded
• Corn tortillas - 8
• Salt and pepper - To taste
• Sour cream - 1/2 cup
• Chicken broth - 2 cups
• Flour - 2 tablespoons
• Vegetable oil - 2 tablespoons
• Garlic - 2 cloves, minced
• Onion - 1, finely chopped
• Chicken breasts - 2, cooked and shredded
• Poblano peppers - 4

Instructions

1. Preheat the broiler. Place the poblano peppers on a baking sheet and broil until the skin is charred and blistered, turning occasionally. Remove from the oven and let cool. Peel off the skin, remove the seeds, and chop the peppers.
2. In a large skillet, heat the vegetable oil over medium heat. Add the chopped onion and minced garlic, and cook until softened.
3. Stir in the flour and cook for 1 minute. Gradually whisk in the chicken broth until smooth. Bring to a simmer and cook until the sauce thickens.
4. Remove the skillet from the heat and stir in the chopped poblano peppers and sour cream. Season with salt and pepper to taste.
5. Preheat the oven to 350°F. Spread a thin layer of the poblano sauce on the bottom of a baking dish.
6. Dip each corn tortilla in the remaining poblano sauce to coat both sides. Fill each tortilla with shredded chicken and roll it up. Place the filled tortillas seam-side down in the baking dish.
7. Pour the remaining poblano sauce over the enchiladas and sprinkle with shredded Monterey Jack cheese.
8. Bake for 25-30 minutes, or until the cheese is melted and bubbly.
9. Remove from the oven and drizzle with crema. Garnish with fresh cilantro.
10. Serve hot and enjoy!