Roasted Poblano Chicken & Corn Enchiladas You need to try these. Save, make

Roasted Poblano Chicken & Corn Enchiladas You need to try these. Save, make, eat, repeat! These are seriously delish. I love salsa verde, and this recipe pairs the brightness from that with a homemade roasted poblano sauce and lots of fresh, charred summer corn for the ultimate dinner. I used a rotisserie chicken as a time saver. The filling is loaded with delicious flavors and the white corn tortillas are the perfect vessel, keeping them from feeling too heavy. I served this alongside a tomato avocado salsa and some sour cream— and let’s just say, we finished the whole dang plate

Ingredients:
– small onion, diced
– 1 garlic scape, diced
– small can of green chiles
– 1/2 cup milk
– 3/4 cup chicken stock
– 1 tbsp butter
– 2 poblanos, roasted stovetop
– 2.5 tbsp flour
– salt and pepper to taste

– rotisserie chicken, shredded
– 1/2 cup Monterey Jack
– 1/2 cup cheddar
– 3/4 cup salsa verde
– 3 ears of corn, cooked and removed from cob
– white corn tortillas
– cheese for topping

Char the poblanos on a flame on the stove. Set aside and dice, removing stem and seeds. Cook the corn on a grill pan and then remove kernels from cob. Throw corn from 2 into a bowl with chicken, cheese, salsa verde. In a saute pan, heat butter with onion, garlic scape and cook for 2 minutes. Add green chiles and cook for one minute, then add the roasted poblanos and cook until combined. Remove half of the mixture and add to the bowl with chicken. Add butter. Once melted add flour to coat the ingredients and thicken. Add chicken stock and whisk until smooth. Into a blender add milk and the poblano pan mixture and blend until smooth. Return to the pan and cook on low heat until it thickens. Take a baking dish and spoon 1/2 the mixture across the bottom. Take your corn tortillas and place the chicken mixture and roll, seam side down until the pan is filled. Spoon the remainder of the poblano sauce on top. Then add corn and some extra cheese to top. Bake at 375 for 20 then broil for a few minutes to get the cheese bubbly and tortilla crispy on the edges. Enjoy!