Ingredients

The following ingredients have 8 Servings
  • 2 pounds boneless (skinless chicken breasts)
  • 1 tablespoon green chili powder
  • 1 tablespoon olive oil
  • 1 cup chicken stock
  • 8 enchilada size flour tortillas
  • 4 ounces Monterey Jack cheese (shredded)
  • red onion and cilantro for garnish (if desired)
  • 2 cups chicken stock
  • 2 poblano peppers (stem and seeds removed)
  • 2 cloves garlic
  • 1 jalapeño pepper (stem and seeds removed (optional))
  • 1 lime (peeled)
  • 1 cup light sour cream
  • 1/3 cup cilantro
  • salt to taste

Instruction

  • Heat your oven to 350ºF. Rub the chicken breasts with chili powder.
  • Heat the olive oil in a large, deep-sided skillet. Add the chicken and cook until just browned, 1-2 minutes per side. Add the chicken stock and let the chicken simmer for 10 minutes or until cooked through and the liquid has reduced to about 2 tablespoons. Cool and shred.
  • While the chicken cooks, prepare the poblano sauce by adding the chicken stock, poblano, garlic, jalapeño (if using), and lime to a vitamix blender. Blend on high for 4-5 minutes, or until steam starts to escape from the lid. Add the sour cream and cilantro; blend another 1 to 2 minutes. Season to taste with salt. (You can also use a different blender or food processor to blend the ingredients until smooth, then heat the sauce in a pan.)
  • Pour about 1/2 cup of poblano sauce into the bottom of a baking pan.
  • Divide the chicken between the tortillas and roll; place into the prepared pan. Pour the remaining sauce over the enchiladas. Top with cheese.
  • Bake for 10 minutes or until cheese is melted. Top with finely diced red onion and jalapeno, if desired.