Ingredients
For the Enchiladas
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2 poblano chiles
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2 tablespoons olive oil
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1 medium white onion, sliced
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2 cups shredded, roasted, skinless, boneless chicken breasts (about 2 breasts)
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1 teaspoon ground cumin
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Salt and pepper
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4 8-inch corn tortillas
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Grated Monterrey Jack cheese (optional)
Instructions
- Charbroil poblanos evenly under broiler, turning frequently, or over stovetop burner, holding with tongs. Immediately place in plastic bag, seal and set aside for 15 minutes. Remove skin from poblanos, and slice into thin strips.
- Sauté onion in olive oil over medium-low heat for 5 to 7 minutes until soft and transparent, but not browned. Add shredded chicken, cumin, salt and pepper to taste, and mix well in pan. Set aside.
- Dip each tortilla in the warm tomatillo salsa (recipe follows) until coated on both sides. Fill each tortilla with one-fourth of the chicken mixture and one-fourth of the poblano srips. Roll and place in a casserole dish prepared with non-stick cooking spray. When all tortillas are filled, pour remaining tomatillo salsa over the tortillas and bake in a 325°F preheated oven for 10 minutes. Do not overcook so tortillas and chicken do not dry out.
- Enchiladas may be topped with Monterrey Jack cheese, if desired.
- Makes four enchiladas.
