Poblano Chicken Enchiladas

Its the green team, Poblano, Jalapenos, Cilantro and tomatillo salsa!

Yield:
Category:
Casseroles and One Pots
Cuisine:
Mexican
Prep Time:
15 min
Cooking Time:
1 hrs 0 min
Total Time:
1 hrs 15 min

INGREDIENTS:

  • 6 tablespoons butter, divided
  • 6 skinless, boneless chicken breasts
  • 2 fresh poblano peppers, seeded and sliced into strips
  • 2 fresh jalapeño peppers, seeded and finely diced
  • 2 or 3 cloves garlic, finely chopped
  • 1 lime, halved
  • 1/4 cup all-purpose flour
  • 1 pint half-and-half cream
  • 2 tablespooons fresh cilantro, chopped1
  • 8 ounces fresh crimini mushrooms, sliced
  • 2 ounces sour cream
  • 12 (6-inch) corn tortillas
  • 4 cups shredded mozzarella or Monterrey jack cheese
  • Herdez Green salsa for serving

DIRECTIONS:

  1. Melt 2 tablespoons butter in a large skillet over medium heat. Place the chicken breasts in the skillet. Mix in the poblano peppers, jalapeno peppers, and garlic. Squeeze the juice from one lime half over the chicken, and place the lime peel and pulp into the skillet. Cover, and simmer 5 minutes, stirring and flipping occasionally, until chicken is browned on both sides. Remove from heat, cool, and cut the chicken into cubes.
  2. Preheat oven to 350 degrees F (175 degrees C).
    Melt 1/4 cup butter in a medium saucepan over low heat. Gradually stir in the flour and half-and-half. Mix in the cilantro, mushrooms, sour cream, and juice of remaining lime half. Cook and stir 10 minutes, until mushrooms are tender. Return the chicken to the saucepan.
  3. Assemble the tortillas: lay a tortilla on your working surface and spoon about 3/4 cup of the above mixture into the tortilla. Sprinkle with about 1/4 cup cheese. Place in a 9x13 inch baking dish, seam side down. R

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