How Do You Make Chicken Enchiladas With Poblano Chile And Spinach Sauce?
Impress your friends and family with this delicious & healthy dish! Enchilada sauce: Roast chilies at 350 for 45 minutes to an hour. Wrap roasted chilies in cloth towel and let sit for 20 minutes. Peel skin from chilies and remove most seeds. Place clean roasted chilies and 2 cups of Spinach in food processor and pulse until smooth. Melt butter in sauce pan then sauté minced garlic for 3 minutes. Whisk in flour then slowly add milk and chicken broth (continue whisking until sauce begins to thicken). Next, add the Poblano and Spinach mixture from food processor stir for 1-2 minutes then remove from heat and set aside. Chicken Relish- Mix ¼ cup of prepared Poblano/Spinach sauce with cooked (chopped or shredded) chicken breast and 4 chopped “pickled” jalapeños* Place ½ cup of Poblano/Spinach sauce in the bottom of a Pyrex baking dish. Spread the sauce, so the bottom is covered. Wrap stack of tortillas in paper towels and microwave for 3 minutes. Then stuff each tortilla with chicken relis
