Chicken Chili Enchiladas
- 1 pound boneless skinless chicken breast halves
- 2 tablespoons minced garlic
- 1 medium sweet onion, chopped
- 3 cups fat-free chicken broth
- 4 fresh poblano chili peppers
- 1 - 8 ounce container light sour cream
- 2 tablespoons olive oil
- 10 - 6 inch corn tortillas
- 1/2 cup shredded part skim mozzarella cheese
1. Place the chicken breasts, garlic, onion, water, and chicken broth into a saucepan. Bring to a boil, then reduce heat and lightly simmer for 35 to 40 minutes. When finished, remove the chicken to a plate to cool. Reserve 1 cup of the chicken broth, discarding the rest.
2. Roast the poblano chiles over a gas burner, or in a broiler until the skin has blackened all over. Place the peppers in a bowl covered with plastic wrap, and allow to steam as they cool, about 30 minutes. When cool, peel away the blackened skin and remove seeds and membrane.
3. Place the reserved chicken broth into a blender along with the roasted poblanos and sour cream. Puree until smooth and set aside.
4. Heat the olive oil in a skillet over medium heat. Heat the tortillas one at a time until softened and beginning to crisp. Place onto a plate and set aside. Pour the pureed poblano mixture into the skillet and lightly simmer for 10 minutes. While the sauce is cooking, slice the cooled chicken into 1/4 inch thin strips.
5. Using tongs, dip a tortilla into the sauce, coating both sides. Place some of the chicken in the center of the tortilla, roll tightly, then place on a serving dish with the seam side down. Repeat with remaining tortillas. Spoon any remaining sauce over top of the enchiladas, then sprinkle with the shredded mozzarella cheese.