Green Chile and Chicken Enchiladas

Recipe from Annie McAferty

This is some killer green enchilada sauce. It is worth all the effort! Sometimes I follow the recipe below and sometimes, I add beans and corn to my enchilada filling. Whatever floats your enchilada boat.

For the sauce:

3 poblano peppers

3 anaheim peppers

3 jalapeno peppers

1 TBSP olive oil

1 large onion, diced

1 large bunch spinach, chopped (about 3 cups)

1 can chicken stock

½ cup cream

salt and pepper to taste

Turn on your broiler. Cut all the peppers in half, and pull out the seeds and ribs. Lay them flat on a large sheet pan that is covered in foil, skin side up. Place the pan under the broiler.

Let the peppers broil for about 15 minutes. Remove them from the broiler when the skins of the peppers are mostly black. Place the peppers in a bowl and cover the bowl with plastic wrap. After 10 minutes of steaming, carefully peel away the black skin from the flesh of the peppers.

While the peppers are steaming, saute the onion in the olive oil for about 3 minutes over medium-high heat. Add the spinach and saute about 2 more minutes, until spinach has wilted down.

Add the peppers, spinach mixture, and chicken stock to a blender and blend until smooth. Add this mixture back to the pan and add the cream. Heat through. Add salt and pepper to taste.

For the enchiladas:

1 batch sauce (see above)

8-10 flour tortillas

1 lb cooked, shredded chicken

4 oz monterey jack cheese

Lay a tortilla flat and fill with about 2 TBSP sauce, a sprinkle of cheese, and some chicken. Roll it up and place in a 9x13 glass baking dish. Repeat with the remaining tortillas. Pour the remaining sauce over the tortillas, and sprinkle with remaining cheese.

Bake, uncovered, at 350 for 25 minutes. Serve with sour cream.