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Creamy poblano and cilantro chicken enchiladas

For the roasted poblano put it in the oven on a baking sheet lined with foil, broil for 5 minutes, flip it and broil for 5 more minutes on the other side. Once done cover with a piece of plastic wrap to hold in steam, let sit for 5 minutes and then peel the skin off.

Remove skin from store bought rotisserie chicken ( if you decide to use this option) and finely shred the chicken. In a skillet add the shredded chicken, minced garlic, chicken broth and seasonings, cook until chicken broth has evaporated. Make sure it’s seasoned to your liking. Set to the side.

For the sauce:

Remove the stem and the seeds from the peppers, make sure the skin is peeled off from the peppers as well. Add the 2 poblanos and the cilantro to a food processor to make a paste.

In a skillet add the cream cheese and heavy whipping cream, cook until the cream cheese has no lumps. Add in 1/4 cup of your shredded cheese, season with onion powder, garlic pepper, Cajun seasonings, add the poblano and cilantro paste, and stir in well with the cream cheese mixture. Taste and make sure it’s seasoned to your liking.


Add some of the sauce to the bottom

Of your baking dish, sprinkle cheese on top of the sauce, add chicken and shredded cheese to your tortilla and roll it up. Once done rolling up your tortillas top with more sauce and more shredded cheese. Bake on 350 for 10 minutes. I was able to make 14 enchiladas.

*You will have more sauce left over, I used it as a side with tortilla chips.

1 rotisserie chicken from grocery store shredded

White Corn tortillas

1 pint of heavy whipping cream

1 pack of shredded cheese ( I used Oaxaca)

2 roasted poblano peppers (seeds and stem removed)

2 tablespoons of minced garlic

8 oz of room temperature cream cheese

3/4 low sodium chicken broth

1 tablespoon of cilantro (chopped)

*Optional Top with jalapeños for heat

Seasoning I used for the chicken:

1 tablespoon of chili powder

1 tablespoon of paprika

1 teaspoon of cumin

1 teaspoon of oregano

1 teaspoon of black pepper

1 tablespoon of garlic powder

1 tablespoon of onion powder

1/2 tablespoon of Cajun seasoning

1 teaspoon on cayenne pepper (add more if you’d like)

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