Chicken Poblano Enchiladas

 I have been recently following a YouTuber who makes quite a few Mexican dishes. Rachael cooks with love.
Hubby loves my roasted poblano salsa so I decided to try her Poblano Enchiladas.

Wow, it was a hit with hubby. I saved most of the sauce so he could have it over his scrambled eggs in the morning. He said I could make a bathtub full and he would just soak in it. lol The longer it cooks and sets the hotter it gets. Sometimes poblanos can be hot sometimes not. 

Here are the ingredients:

Cooked chicken and shred (she boiled hers with 1/2 onion, celery, and garlic cloves) 
Roast 3-4 poblanos and one jalapeno for 20 minutes on 400 degrees. Put in plastic bag for 20 minutes so you can get the skin off and seeds out.

Cheese of your choice ( I used what I had...Pepper Jack)
2 Tbl butter
1/4 onion
1tbl chicken paste or seasoning
2 lg garlic cloves
1/2 C Mexican Crema (I substituted sour cream)
2 oz cream cheese (1/4 of block)
1/4 tsp cumin
1/4 tsp allspice
1-2 C chicken broth
Blend all ingredients except chicken and cheese. Add 2 tlb butter to pan and cook sauce for about 15 minutes until it gets kind of thick, not much.
Fry corn tortillas in oil until it bubbles and take out to drain (You can make as many as you like and save the sauce for other dishes. She made 16.

Assemble:

Pour some sauce in an open dish (I used my pie plate), dredge tortilla through sauce on both sides, put in dish that has been sprayed with oil, add chicken and a pinch of cheese. Roll up in dish. Continue. Pour some sauce over dish add cheese on top. Bake for 20 minutes (she said only until the cheese melts but that is up to you) Cook at 350 degrees. Top with fresh Pico De Gallo.

For breakfast hubby will get avocado toast with scrambled eggs topped with this poblano sauce and fresh Pico De Gallo. 

Breakfast in his office