Chicken Enchiladas in Poblano Cream Sauce

Ingredients:

     2 Boneless Skinless Chicken Breasts

         Kosher Salt

         Fresh Cracked Pepper

     2 tbsp. Olive oil

     2 Poblano peppers

    1 large Onion, diced

    1 tsp. Coriander

    1 tsp. Cumin

    1 Bunch Cilantro

    1/2 cup Black beans

    1/2 cup Corn, fresh or frozen

    1 cup Sour cream

    4 cups Shredded Chihuahua cheese

    1/2 cup your favorite salsa

    3 tbsp. Butter

    3 tbsp. Flour

    3 cups Chicken broth, heated

    2 cups Nonfat greek yogurt
    6 inch Flour tortillas

Method:

        1. Boil chicken breasts in salted water until cooked through and shred. Set aside in a mixing bowl

        2. Slice poblano peppers in half lengthwise cover with olive oil and place face down on baking sheet. Broil on high 6 inches from the heating element in the oven until skin is blackened. Cool, peel and dice. Place in mixing bowl with chicken.

        4. Saute the diced onions on medium heat until golden and mix in with the chicken mixture along with the coriander, cumin, 1/2 cup of chopped cilantro, black beans, corn, 1 cup shredded cheese, sour cream and salsa. Set aside. Season to taste with kosher salt and freshly cracked pepper.

        5. Meanwhile, Heat up the chicken broth. In a medium saucepan over medium-low heat, melt the butter. Add the flour and cook for about five minutes, whisking constantly. Add a cup of the chicken broth to the pan and stir until totally blended. Add the rest of the broth and simmer until thick and bubbly, stirring constantly. Add the yogurt and whisk until
smooth.  Then stir in the diced poblano peppers and season to taste with salt and pepper

        

        6. Heat up the tortillas. Place a bit of the cream sauce on the bottom of a 9x13-inch baking sheet. Dollop a few tablespoons of filling into the center of each tortilla, roll up and place seam-side down in the pan. Repeat until all the tortillas are filled. Cover with remaining sauce and sprinkle with shredded cheese. Bake for 15-20 minutes at 400 degrees or until sauce is bubbling and golden. Sprinkle with remaining cilantro.

        7. Serve garnished with your favorite salsa, sour cream and shredded lettuce, slice grape tomatoes and fresh jalapeños.