Creamy Green Enchiladas

Sauce:
2 big poblano peppers
3-4 garlic cloves
1/4 cup Halal chicken broth @itsactuallyco
1 cup sour cream
1 tsp cumin powder
4 tbsps butter
1/2 chopped onion
Salt to taste
1 small can diced green chilies
2 tbsps flour

Filling:
1.5 lbs boneless chicken
1/2 sliced onion
1 chopped poblano pepper
1/2 tsp garlic powder
Salt to taste

Extras:
Tortillas 6-8
Shredded cheese mozzarella or Mexican blend
1 cup Halal chicken broth

👩‍🍳 Cook the filling ingredients in some water until chicken is tender and slightly browned
👩‍🍳Shredded the chicken and keep aside
👩‍🍳For the sauce, char poblano peppers directly on the flame until blistered
👩‍🍳Now blend the peppers, garlic cloves, diced can chilies and 1/4 cup chicken broth into a paste
👩‍🍳Brown butter, onion and flour in a pan
👩‍🍳Now add the broth
👩‍🍳 When the broth thickens up a little bit then add the green paste, sour cream, cumin powder and salt if needed
👩‍🍳Mix well and cook for about 2-3 mins on medium heat
👩‍🍳Now add 4-5 tbsps of this sauce in the shredded chicken

Time to assemble:
👩‍🍳Cook your tortillas until a little brown on both sides
👩‍🍳Fill with chicken, some shredded cheese and roll up
👩‍🍳One by one make all the rolls and layer in a dish
👩‍🍳Now top all the rolls with lots of the sauce that you prepared
👩‍🍳Followed by more shredded cheese (as desired)
👩‍🍳Now preheat your oven at 400 and bake until the cheese is melted and slightly golden on the top
👩‍🍳Serve with fresh salsa & sour cream 🤤

Recipe credits:
Saira Kidwai - https://www.instagram.com/p/DBOd7dBuJue/