| Cuisine: Mexican | Type: Main Course | Serves: 6-8 |
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Source:
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12 Tomatoes, Girl Gone Gourmet and Rick Bayless |
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Attributes:
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Comments:
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This recipe from 12 Tomatoes is a spin off another blogger's recipe which is based on a Rick Bayless recipe. Quite the history! It is delicious as shown here. We usually make 6 rolled enchiladas in a smaller baking dish, but still make all the sauce. It can be used with eggs on a tortilla for breakfast. |
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Serving Suggestions:
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Ingredients:
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3 tbs. unsalted butter, divided 3 cloves garlic, peeled and smashed 2 poblano peppers, seeded and chopped 1/4-cup all-purpose flour 1-1/2 cups chicken broth 1 cup sour cream 1/2 cup cilantro, chopped 1 tsp. Kosher salt 4 cups cooked chicken, shredded 12 corn tortillas, warmed to soften 2-1/2 cups Monterey Jack cheese, grated and divided |
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Instructions:
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1. Preheat oven to 375°F. 2. In a large skillet, melt 1 tablespoon of the butter over medium heat. Add garlic and peppers and cook until soft, about 10 minutes. 3. Add remaining butter. Once melted, add flour and cook 2 minutes, stirring. 4. Gradually add chicken broth while stirring. Puree mixture with an immersion blender or remove to a blender or food processor and return to pan. 5. Stir in sour cream, cilantro, and salt and remove from heat. 6. Spoon about 1 cup of the sauce into a thin layer on the bottom of a 9x13 inch baking dish. 7. Place some shredded chicken and a bit of cheese into a warmed corn tortilla and roll up, reserving at leat 1 cup of cheese for the top. Place seam side down in the baking dish. Repeat with remaining tortillas. 8. Pour poblano sauce over tortillas, top with remaining cheese and bake until cheese has melted and sauce is bubbly, about 15-20 minutes. Garnish with more chopped cilantro, if desired, and enjoy! |
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2023-11-21