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Recipes - Green Chile Chicken Enchiladas with Poblano Cream Sauce

Recipe Name

Green Chile Chicken Enchiladas with Poblano Cream Sauce

 Submitted by KandyA
Recipe Description This recipe was one of my first 'signature' dishes. It sounds fancy but less than an hour prep and cook and it feeds alot!
Quantity 1 Quantity Unit 13x9 pan Servings  
Prep Time (minutes) 30 Cook Time (minutes) 30 Ready In (minutes) 60
Recipe Nutrition ... build a NutritionPlan with our meal planner Caution ! Recipe has been scaled. Ingredient amounts and cooking times in steps may need to be adjusted. Recipe Nutrition ... build a NutritionPlan with our meal planner
Ingredients
Amt. Measure Ingredient
1/8
onion2 medium onions chopped (vidalias, mayans or walla wallas work great)
1
1/3
tablespoonsGreen chiles, 4 oz canned chopped with liquid (16
1/4
pound, rawchicken breast halves, boneless, skinless
7/8
tablespoonPoblano pepper, roasted and chopped with juice
1/8
cupchicken broth, fat free, Health Valley
1/2
fluid ouncefat free half and half
1/4
tortilla (approx 12" dia)Tortillas, fat-free flour
7/8
ounceFat Free Cheddar Cheese
1/2
ouncesalsa verde (Herdez can)
Steps
Sequence Step
2cube raw chicken and add to onion/pepper mixture. Saute until chicken is no longer pink.
3Add 1/2 cup chicken broth to mix. Cook completely and remove from heat.
4In a blender add poblanos with juices, half
5To Assemble: Take tortilla and add 2-3 tablespoons of chicken mixture on tortilla. Then add 2 tblsp of cheese and roll.
6Place in 13x9 pan and repeat until all tortillas are used. Place poblano cream sauce along with any remaining chicken mixture back on stove and heat sauce through. Pour over enchiladas.
7Sprinkle remaining cheese on top of sauce and bake uncovered for 30 minutes at 400 degrees.






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