Roasted Poblano Enchiladas

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K Le Fleur recipes

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subheading: Filling ingredients:

3 cups cooked shredded chicken - see notes (or sub 3 cups roasted cauliflower - see notes)

1 cup corn - fresh or frozen, or sub spinach, sauteed bell pepper, sautéed mushroom or onion

1 tsp coriander

1 tsp cumin

2 tablespoons fresh cilantro, chopped

2 scallions, sliced

salt and pepper to taste

1 tablespoon lime zest

subheading: Poblano Sauce Ingredients:

1 large fresh poblano chili roasted, peeled and finely chopped (use half) or sub-4-ounce can green chilies (use half)

2 tablespoons olive oil or butter

1 shallot, chopped (or half an onion, finely diced)

2 tablespoons flour

1 ¼ cups chicken broth or stock (or veggie broth)

¾ cup Sour Cream

1 teaspoon ground coriander

½ teaspoon salt and pepper

subheading: Enchilada Ingredients:

8 x 8-inch flour tortillas

2 ½ cups queso fresco cheese or shredded mozzarella cheese

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