Ingredients
- For the Sauce
- 2 poblano peppers
- 1 jalepeno pepper (Optional)
- 2 tbsp (1/4 stick) unsalted butter
- ¾ c chopped onion
- 1 c skim milk
- 4 oz (1/2 brick) low-fat cream cheese
- For the Enchilada's
- 8 - 6in (small fajita) flour tortilla's
- ¾ c chopped onion
- Meat from 1 rotisserie chicken removed from bone and chopped to bite size pieces
- 2 ½ c grated monterey jack cheese
Instructions
Preheat oven to 350
Spray a 11 x 7 inch glass baking dish with non-stick cooking spray
For the Sauce
Char the peppers. I do mine on the gas grill so my kitchen doesn't smell like charred peppers. Many people use the open flame of a gas stove burner. Peppers can also be charred in the oven. You're looking for the pepper skin to be black and have a blistered appearance. Once charred, place the peppers in a bowl covered with plastic wrap and let sit for a few minutes. Remove and wipe skin off using a paper towel. Remove the stem, seeds and membranes then dice the peppers. I know this sounds complicated but, its really simple and you'll love the flavor.
Melt the 2 tablespoons of butter in a large skillet with 2 inch sides. Add the onions and cook until translucent.
Next, add the peppers and cook an additional 1-2 minutes.
Add the skim milk and cream cheese and stir to melt the cream cheese.
Simmer mixture over medium heat until it thickens (about 4-6) minutes.
Mixture can now either be cooled and processed in a blender OR you can use an immersion blender directly in the skillet you used to heat the mixture. Either way you're looking for creamy sauce consistency.
Salt and Pepper to taste.
For the Enchilada's
Fill each tortilla with a little of the remaining onion, monterey jack cheese and chicken. Reserve some cheese to top enchilada's
Tightly roll filled tortillas and transfer to prepared pan. Be sure to put the seam side down. Note: Should be a pretty snug fit
Pour prepared sauce over the enchilada's and top with remaining cheese.
Cover with foil and bake for 25-30minutes
