Creamy Green Enchiladas

Directions

1. 1

   Cook the filling ingredients in some water until chicken is tender and slightly browned

2. 2

   Shredded the chicken and keep aside

3. 3

   For the sauce, char poblano peppers directly on the flame until blistered

4. 4

   Now blend the peppers, garlic cloves, diced can chilies and 1/4 cup chicken broth into a paste

5. 5

   Brown butter, onion and flour in a pan

6. 6

   Now add the broth

7. 7

   When the broth thickens up a little bit then add the green paste, sour cream, cumin powder and salt if needed

8. 8

   Mix well and cook for about 2-3 mins on medium heat

9. 9

   Now add 4-5 tbsps of this sauce in the shredded chicken

10. 10

    Cook your tortillas until a little brown on both sides

11. 11

    Fill with chicken, some shredded cheese and roll up

12. 12

    One by one make all the rolls and layer in a dish

13. 13

    Now top all the rolls with lots of the sauce that you prepared

14. 14

    Followed by more shredded cheese (as desired)

15. 15

    Now preheat your oven at 400 and bake until the cheese is melted and slightly golden on the top

16. 16

    Serve with fresh salsa & sour cream