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Salsa Verde Chicken Enchiladas
4 boneless chicken breast, cooked and shredded
3 cloves garlic, minced
1 poblano pepper, chopped
2T butter
2T flour
2 cups chicken broth
1-16oz container sour cream
16 oz jar salsa verde
1 ½ T cumin
1 ½ T chili powder
12-15 corn tortillas
1 cup mo-jack cheese
1 cup cheddar cheese
½ cup onion, chopped
cilantro
Preheat oven to 350 degrees. Melt 1T of butter in a large skillet over medium high heat, add the chopped poblano pepper and cook until soften. Add the garlic and cook for 1 minute. Add the other 1T of butter and stir in the flour and cook for 1 minute.. Whisk in the chicken broth until smooth and let cook until bubbly. Stir in the sour cream , salsa verde, cumin, and chili powder.
Spray a 9x13 baking dish. Add 1 cup of the sauce to the bottom of the pan.
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To soften the corn tortillas, heat a small amount of oil in a saute pan. Dip the tortillas in and turn over using tongs. Let sit on paper towels. Add chicken, cheese, and chopped onions to the center of each tortilla and roll, placing seam side down in the baking dish. Pour the rest of the sauce over the tortillas and sprinkle the top with the rest of the cheese.
Bake for 35-40 minutes.
Garnish with cilantro
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