Poblano Chile Enchiladas

Recipe View **Step 1: Poach the Chicken (40 minutes)**: In a saucepan, combine water, chicken, onion, garlic, and chicken bouillon. Bring to a boil over medium heat, then reduce heat to medium-low and simmer until chicken is cooked through. The internal temperature should reach 165°F (74°C). Transfer chicken to a plate to cool. Reserve 1 cup of the flavorful broth; discard the remainder.

Recipe View **Step 2: Roast the Poblanos (30 minutes cooling)**: Roast poblano chilies over an open flame or under a broiler, until the skin is completely blackened. Place the roasted chiles in a plastic bag or a bowl covered with plastic wrap and let them cool. This will steam the peppers and make the skins easier to remove. Peel off the blackened skin, then remove the seeds and membranes.

Recipe View **Step 3: Create the Poblano Sauce (5 minutes)**: Transfer the roasted poblano flesh to a blender. Add the reserved 1 cup of chicken broth and sour cream. Puree until smooth and creamy.

Recipe View **Step 4: Soften the Tortillas (5 minutes)**: Heat olive oil in a skillet over medium heat. Lightly fry the tortillas, one at a time, for just 10-15 seconds per side, until softened but not crispy. Stack the softened tortillas on a plate.

Recipe View **Step 5: Simmer the Sauce (10 minutes)**: Pour the pureed poblano mixture into the skillet and simmer for 10 minutes, allowing the flavors to meld and deepen.

Recipe View **Step 6: Prepare the Chicken (5 minutes)**: While the sauce simmers, slice the cooled chicken into 1/4-inch strips.

Recipe View **Step 7: Assemble the Enchiladas (20 minutes)**: Using tongs, dip each tortilla into the simmering poblano sauce, coating both sides generously. Place the sauced tortilla onto a work surface. Arrange some chicken strips in the center of the tortilla, then tightly roll it around the filling. Place the enchilada, seam-side down, into a serving dish. Repeat with the remaining tortillas and chicken.

Recipe View **Step 8: Finish and Bake (5 minutes)**: Spoon the remaining sauce evenly over the assembled enchiladas. Sprinkle generously with shredded mozzarella cheese. Bake in a preheated oven at 350°F (175°C) for 15-20 minutes, or until the cheese is melted and bubbly and the enchiladas are heated through.