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RECIPES/Family Entrees
Maverick Creek Ranch Chicken Enchiladas with Roasted Poblano Cream Sauce
Roasted Poblano Cream Sauce:
9-Large Poblano Chilies, Roasted Seeded And Peeled.
4-Tablespoons Of Olive Oil
1-Large Onion-Small Dice
2-Cups Of Good Chicken Broth
3/4 Heavy Cream
1-Teaspoon Kosher Salt
1/4-Cup Corn Starch
1/4-Cup Water

Chicken Enchiladas:
1-Tablespoon Corn Oil
1-Yellow Onion Diced And Caramelized
4-Cloves Garlic-Diced
3-Cups Shredded Cooked Chicken-Preferably Smoked
1/2-Teaspoon Salt
1-Tablespoon Cumin
1/2-Teaspoon Fresh Ground Pepper
2-Cups Grated Jalapeno Jack Cheese
12-(6 Inch)Good Thin Corn Tortillas
2-Tablespoons Cilantro
Roasted Poblano Cream Sauce:
Roast the chilies and then remove the stems, skin, and the seeds. Chop the chilies and then put them in a blender. In a medium sauce pan heat 2-tablespoons of oil over a medium heat and cook the onions and garlic until the onions are translucent-for about 4 minutes. Transfer the onion to the blender with the chilies. Add the chicken broth to the onion and chilies and blend until smooth. Return the blended mixture to the same sauce pan. Stir in the cream and 1/2 teaspoon salt. Bring to a boil and reduce the heat and simmer, stirring, 4 to 5 minutes to blend the flavors. If sauce is too thin make a slurry out of the cornstarch and water. Add enough slurry until the sauce coats the back of a spoon.

Chicken Enchiladas:
Heat oil in a large skillet over medium low heat. Add the diced onion and cook slowly until caramelized. Add garlic and cook until soft about 1 minute. Add the shredded chicken, salt, cumin, pepper. Set aside.
Heat tortillas in a small dry skillet over high heat for about 30 to 40 total seconds on each side. Add a little roasted poblano cream sauce(use your judgement-do not soak it you just want to moisten) along with 1/3 cup of chicken and 1 tablespoon of jalapeno in a tortilla. Roll up and lay seam side down down in a baking dish that has been coated with the cream sauce. Roll all 12 tortillas and add sauce and cheese on top. Bake uncovered 15 to 20 minutes or until heated through. Garnish with chopped cilantro.

Servings: 4

Nutritional information per serving

No nutrition information available

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