Enchiladas blancas de pollo con queso crema

Ingredientes

• 1 1/2 lb chicken breast, cooked and shredded *see notes
• corn tortillas, 16 count, softened *see notes
• 1 yellow bell pepper
• 1 red bell pepper
• 2 jalapeños
• 4 oz can of diced green chiles
• 1/2 onion, diced
• 2 garlic cloves, minced
• 1/2 tsp cumin
• 1/2 tsp paprika
• salt and pepper
• 1/2 c chicken broth
• oil
• 2 c pepper jack cheese, used while rolling the enchiladas
• optional:, cilantro, sour cream, any other toppings you like
• 4 tbsp butter
• 2 tbsp flour
• 1 1/4 c chicken broth + more if needed
• 1/4 c heavy cream
• 8 oz cream cheese, cubed
• 1 c pepper jack cheese, shredded
• 4 oz can of diced green chiles, heat level of your preference
• Pinch of salt

Preparación

1. 1

   Preheat oven to broil

2. 2

   Add the bell peppers and jalapeños to a...: Add the bell peppers and jalapeños to a baking sheet lined with foil

3. 3

   Roast in the oven, turning the peppers as...: Roast in the oven, turning the peppers as each side darkens

4. 4

   Remove from the oven and seal in a...: Remove from the oven and seal in a ziplock bag for at least 30 minutes then scrape off the peels, remove the seeds and stems and chop up the roasted peppers

5. 5

   Turn down the heat of the oven to...: Turn down the heat of the oven to 375 after sealing in the ziploc bag

6. 6

   To a saute pan add a drizzle of...: To a saute pan add a drizzle of oil, chopped onions and minced garlic, cook for 5 minutes

7. 7

   Add in 1/3 of the chopped roasted peppers,...: Add in 1/3 of the chopped roasted peppers, 4 oz can diced green chiles, shredded chicken*, 1/2 cup chicken broth, cumin, paprika, and a pinch of salt and pepper

8. 8

   Stir everything together on low heat

9. 9

   Heat another saute pan, melting the butter and...: Heat another saute pan, melting the butter and to this add the flour, whisking for 2 minutes

10. 10

    Add in 1 1/4 cups of chicken broth,...: Add in 1 1/4 cups of chicken broth, slowly, followed by the heavy cream

11. 11

    Turn the heat to low and add in...: Turn the heat to low and add in the cream cheese whisking until smooth, now add the pepper jack cheese, pinch of salt, 4 oz can of diced green chiles and the rest of the roasted peppers

12. 12

    Stir until the cream cheese sauce is smooth...: Stir until the cream cheese sauce is smooth and combined

13. 13

    Spoon some of the enchilada sauce into the...: Spoon some of the enchilada sauce into the bottom of a 9x13 baking dish

14. 14

    Take a cooked corn tortilla, add a spoonful...: Take a cooked corn tortilla, add a spoonful of chicken filling and a handful of grated pepper jack cheese, roll tightly and line them up side by side in your pan

15. 15

    Once you get to the end, if there...: Once you get to the end, if there is extra space you can just stuff the enchiladas in, overlapping is fine

16. 16

    Pour the enchilada cream cheese sauce over everything

17. 17

    Bake for 30 minutes, the edges should be...: Bake for 30 minutes, the edges should be bubbling and golden

18. 18

    Serve with some chopped up cilantro