• 2 (8 ounce) skinless, boneless chicken breast halves
  • 2 tablespoons minced garlic
  • 1 medium onion, chopped
  • 3 cups water
  • 1 tablespoon chicken bouillon granules
  • 4fresh poblano chilies
  • 1 (8 ounce) container sour cream
  • 2 tablespoons olive oil
  • 10 (6 inch) corn tortillas
  • 1 cup shredded mozzarella cheese
  • Directions

  • Step 1

    Place the chicken breasts, garlic, onion, water, and chicken bouillon into a saucepan.Bring to a boil, then reduce heat to medium-low and simmer for 40 minutes.When finished, remove the chicken to a plate to cool.Measure out 1 cup of the chicken broth and discard the rest.


  • Step 2

    Roast the poblano chiles over an open flame, or underneath a broiler until the skin has blackened on all sides.Place the chiles into a plastic bag, or a bowl covered with plastic wrap, and allow to steam as they cool, about 30 minutes.When cool, peel the blackened skin off of the pepper, and remove the seeds and membrane.

  • Step 3

    Place the reserved chicken broth into a blender along with the roasted poblanos and sour cream.Puree until smooth and set aside.

  • Step 4

    Heat the olive oil in a skillet over medium heat.Fry 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 simmer for 10 minutes.While the sauce is cooking, slice the cooled chicken breasts into 1/4 inch strips.

  • Step 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.

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