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1. Heat the broiler to high. Place the poblano peppers on a baking sheet and broil 4 to 5 minutes per side until blistered and blackened. Transfer to a bowl, cover tightly and steam 10 minutes. Peel off the skins, remove stems and seeds, then dice 2 peppers and keep the other 2 whole for the sauce.
4 pieces Poblano peppers
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2. Poach the chicken breasts in simmering salted water for 15 to 18 minutes until cooked through (74°C / 165°F). Shred with two forks.
1.5 lb Boneless skinless chicken breasts,
0.8 tsp Salt
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3. Finely chop half the white onion and slice the rest. Heat the vegetable oil in a skillet over medium heat and cook the chopped onion 4 minutes until soft. Add half the garlic, minced, the cumin and Mexican oregano and cook 30 seconds until fragrant. Stir in the shredded chicken, the diced poblanos, a pinch of salt and 1 cup of the Monterey Jack, then remove from the heat.
2 pieces Poblano peppers,
1.5 lb Boneless skinless chicken breasts,
0.8 tsp Salt,
1 tsp Ground cumin,
1 tsp Mexican oregano,
1 tbsp Vegetable oil,
0.5 pieces White onion,
2 clove Garlic,
1.0 cup Monterey Jack cheese, shredded
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4. In a blender, combine the 2 whole roasted poblanos, the sliced onion, remaining garlic, chicken broth, Mexican crema, cream cheese, cilantro, a squeeze of lime juice and the remaining salt. Blend until smooth, then taste and adjust the salt and lime.
2 pieces Poblano peppers,
1.5 tsp Salt,
0.5 pieces White onion,
2 clove Garlic,
1 cup Chicken broth,
0.8 cup Mexican crema,
2 oz Cream cheese,
0.5 cup Fresh cilantro,
1 pieces Lime
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5. Heat the oven to 200°C (400°F). Warm the corn tortillas in a dry skillet or wrapped in a damp towel in the microwave for 30 to 60 seconds until pliable. Spread a little poblano sauce in a baking dish. Fill each tortilla with chicken mixture, roll tightly and place seam-side down in the dish.
12 pieces Corn tortillas
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6. Pour the remaining poblano sauce over the enchiladas and top with the remaining Monterey Jack. Bake 20 to 25 minutes until bubbling and the cheese is melted and lightly browned in spots. Rest 5 minutes, then sprinkle with cilantro and serve with extra lime.
1 pieces Lime,
2.0 cup Monterey Jack cheese, shredded,
2 tbsp Fresh cilantro (garnish)
