Grilled Chicken Enchiladas with Poblano Cream Sauce

Now, if you have read my post about Shrimp Tacos, you know how much I love Mexican food. If you haven't read it, well shame on you, lol, but I'll fill you in. I LOVE MEXICAN! And while I am horrible with choosing favorites, in any category ( I feel it is limiting, lol), enchiladas are probably my favorite Mexican dish. I absolutely, positively, without a doubt, love them. And if they are topped with some type of sour cream based sauce...well, I can't even put into words how I feel. But know that though I'm still stuffed hours after this evenings dinner (this recipe), if you put an enchilada in front of me, I would eat it.

As my blog grows, you will notice that I have several different recipes for enchiladas. All of them will have a chicken filling and a cream based sauce, but they are all unique in their own way. One of my favorite places to get enchiladas is Cantina Lorado. Not only is the chicken moist and flavorful, their poblano sour cream sauce is addicting and is my inspiration for tonight's recipe. This was the first time I made this sauce, I'm a bit of a creative cook and didn't follow a recipe, but it came out pretty damn well if I do say so myself. To quote my boyfriend, they were "fantastic!" The grilled chicken and sauteed onions and peppers really rounded the dish out and made the sauce pop. Taking the extra time to marinade and grill the chicken will be well worth the trouble, I promise! (Shout out to him for doing this) Recipe makes 6 enchiladas.

Grilled Chicken Enchiladas with Poblano Cream Sauce

• 2 large chicken breast
• 1 packet Citrus Baja Grill Mates marinade or your favorite chicken marinade
• 1 tbsp olive oil
• 1/2 large red onion, sliced 
• 1/2 large red pepper, sliced
• 1 poblano pepper
• 2 tbsp butter
• 2 tbsp flour
• 1 cup chicken broth
• 2/3 cup low-fat sour cream
• 3/4 cup and 1/4 cup extra sharp cheddar, shredded; divided
• 6 flour tortillas 
• Salt and pepper

1. In a casserole dish or large bow, prepare marinade according to package directions. Add chicken and marinade for at least 2 hours. The longer, the better.
2. Turn over on to 350 degrees.
3. Turn grill to high and grill poblano until all sides are charred. Remove from grill.
4. Remove poblano's skin and seeds. Cut into one inch pieces. Set aside.
5. Grill chicken for 6 minutes each side or until cooked through and juices run clear. Remove and cover with foil to keep heat in. Set aside.
6. Saute onions and red pepper over medium heat with olive oil. Turn to low once sauteed.
7. Heat butter over medium heat until melted. Add flour and stir constantly for 1 minute until all the flour is incorporated. This is called a roux, pronounced rue.
8. Add chicken broth to roux and stir constantly until broth thickens, about 2 minutes.
9. Add poblano and sour cream to sauce and turn heat to medium-low. Cooking the sauce at a high temperature will make the sauce curdle.
10. Use emulsion blender, blender, or food processor to blend sauce until smooth. Taste and add salt and pepper as needed. Keep on heat over low.
11. Cut the chicken into cubes.
12. Heat tortillas in microwave for 10 seconds to soften.
13. Evenly distribute chicken, onions, peppers and a 3/4 cups cheese between the 6 tortillas and roll into enchiladas.
14. Put enchiladas in a 13x9 baking dish, cover with foil, and bake for 10 minutes.
15. Top with sauce and 1/4 cups cheese.

Tips and Tricks

• Like all marinades, the longer it goes, the better it will taste. This marinade was going for 7 hours and you could definitely tell.
• Yes, I use a pre-mixed marinade, I like them and they are convenient, but you can use your own marinade if you are against, or don't like the Citrus Baja marinade. 
• If you are crunched for time, you could use a rotisserie chicken, though this will change the over all taste of the dish.
• If you would like a very spicy sauce, keep the seeds from the poblano and add to sauce.
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