A delightful twist on classic enchiladas, featuring roasted poblano peppers and a creamy sauce.
Preheat your oven to 450°F (230°C).
Preheating ensures even roasting of the peppers.
Cut the poblano peppers in half and remove the seeds and stems.
Use gloves to handle the peppers if you have sensitive skin.
Place the peppers on a baking sheet, skin side up, and roast in the oven until the skins are charred, about 10-15 minutes.
Charred skins add a smoky flavor to the dish.
Transfer the roasted peppers to a sealed bag and let them steam for 5-10 minutes.
Steaming makes it easier to peel off the skins.
Peel off the skins from the peppers and chop them into small pieces.
Don't worry if some skin remains; it adds texture.
In a mixing bowl, combine the chopped peppers, red onion, ground cumin, chili powder, shredded cheese, shredded chicken, and green onion.
Mix thoroughly to ensure even distribution of flavors.
In a large skillet, sauté the shallot and garlic in butter over medium heat until softened.
Stir frequently to prevent burning.
Add the ground cumin and white pepper to the skillet and cook for another minute.
This step enhances the aroma of the spices.
Stir in the flour and cook for 1-2 minutes to form a roux.
A roux thickens the sauce and adds a rich flavor.
Gradually whisk in the sour cream and chicken broth, bringing the mixture to a boil.
Whisk continuously to prevent lumps.
Reduce the heat and simmer the sauce until thickened, about 5 minutes.
Simmering allows the flavors to meld together.
Spread a thin layer of sauce on the bottom of a greased 9x13 inch baking dish.
This prevents the tortillas from sticking to the dish.
Place a portion of the filling down the center of each tortilla, roll them up, and arrange seam-side down in the dish.
Pack the filling tightly for neat rolls.
Pour the remaining sauce over the tortillas, ensuring they are fully covered.
Covering the tortillas prevents them from drying out.
Bake in a preheated oven at 375°F (190°C) for 20 minutes or until bubbly and heated through.
Check occasionally to avoid overcooking.
Garnish with additional chopped green onions before serving.
Fresh garnishes add a pop of color and flavor.
Serve the enchiladas warm and enjoy your meal!
Pair with your favorite sides for a complete meal.
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