- 1 whole onion (diced)
- 1 jalapeno (de seeded and deveined)
- Start cooking above ingredients over medium high heat in 1 TBL EVOO
- 2 chicken breasts (cooked) or 3 thighs
- Shred chicken
- Add chicken to onions
- Add 3/4 C chicken stock
- Add 1/2 C heavy cream
- Turn heat up to high
- Add salt, pepper and paprika
- Add 2 roasted poblano peppers (skins blackened and removed – not rinsed – seeds and veins removed) rough chopped
- Create a white sauce in a large pan
- 1/4 C butter
- 1/4 C flour
- Cook above to create a roux – cook till browned
- Add 3/4 C chicken stock and whisk
- Cook until thickened
- Add 1/2 C cream, salt, pepper, and paprika
- Add 2 TBL sour cream
- Whisk together
- Add 1.5 grated Monterey Jack cheese
- Add 1 small can diced green chiles
- Stir all to bring together, then remove from heat
- Heat corn tortillas in microwave
- Assemble: Add chicken and cheese inside – roll tightly
- Put into a 1/8 size sheet pan (or glass)
- Pour sauce over top
- Top with more cheese
- Bake @ 350º for 15-20 minuets
- Plate a portion and top with a dollop of sour cream
Alternate: Halve the tortillas. Place 1/2 C sauce on bottom of pan, layer tortillas, then chicken, then more sauce, again with tortilla, chicken, and sauce, and then top with cheese. Finish cooking and serve as a casserole.
