Ingredients

• 3 cups water
• 2 , 8 ounce
• 1 medium onion , chopped
• 2 tablespoons minced garlic
• 1 tablespoon chicken bouillon granules
• 4 freshs poblano chilies
• 1 , 8 ounce
• 2 tablespoons olive oil
• 10 , 6 inch
• 1 cup shredded mozzarella cheese

Instructions

1. 1 Combine water, chicken, onion, garlic, and bouillon in a saucepan over medium heat. Bring to a boil, then reduce the heat to medium-low and simmer until chicken is no longer pink in the center and the juices run clear, about 40 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Transfer chicken to a plate to cool. Reserve 1 cup broth and discard the rest.
2. 2 Roast poblano chiles over an open flame (or underneath a broiler) until the skin has blackened on all sides. Place chiles into a plastic bag (or bowl covered with plastic wrap), and let cool, about 30 minutes. Peel blackened skin off cooled peppers, and remove seeds and membranes.
3. 3 Transfer poblano flesh to a blender; add 1 cup reserved chicken broth and sour cream. Purée until smooth.
4. 4 Heat oil in a skillet over medium heat. Fry tortillas, one at a time, until softened and beginning to crisp, 10 to 15 seconds. Stack fried tortillas on a plate.
5. 5 Pour puréed poblano mixture into the skillet and simmer for 10 minutes.
6. 6 While the sauce is cooking, slice cooled chicken into 1/4-inch strips.
7. 7 Using tongs, dip one tortilla into hot sauce in the skillet, coating both sides, then place onto a work surface. Arrange some chicken in the center, then tightly roll tortilla around filling. Place enchilada, seam-side down, into a serving dish. Repeat to make remaining enchiladas.
8. 8 Spoon remaining sauce over enchiladas, then sprinkle with mozzarella.

Nutrition per serving