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Lately, and maybe this is just me, but lately I have really been craving different flavors. Now, let me explain what I mean by this…
You have the garlic and lemon flavors of the world and the salt and the sweet, but what really makes a recipe or dish unique and amazing? Well, I really believe it lies within the small additions to a recipe that pull the flavor depth to a new level.
Sometimes I have experienced this with a certain spice (you would honestly be so surprised by how much the tiniest pinch of something can change the flavor profile of a dish) that I can easily pinpoint as the culprit for bringing a new and exciting flavor to a dish and other times, I have no idea. Ahh this is the endless thought process that a foodie has when eating.
Well, I wanted to try and see what I could do with the everyday green chicken enchiladas most of us has likely had a time or two in our life.
During a recent visit to the grocery store, I stumbled upon a beautiful display of poblano peppers. Knowing that they were a little less spicy than a jalapeño pepper, I thought to myself, “hey, I could probably use these in something…”
What are traditional green enchiladas you ask?
Well, it’s predominately made with green chilis that are cooked in order to make the sauce. Usually these enchiladas are chicken or cheese and they are, well, green.
The difference I made to this recipe is that I added in roasted poblano peppers & onions into the green sauce that I made to give it that depth of flavor that kicks the whole dish up a notch. Plus, I wanted to also make the sauce creamy to give it a rich texture, despite being overall pretty healthy!
It is key to have a crock pot and a food processor (or some type of blender) handy to make this recipe. I hope most of you who will give this recipe a try have those on hand because they really do get used in my kitchen pretty frequently.
AuthorAshleyDifficultyBeginner
First, you'll need to cook the chicken in the crockpot for 4 - 6 hours on high! In the crockpot, add in the chicken breast, all the chicken broth, both the poblano peppers, 1 tsp salt, the diced green chilis, all of the sliced onion and 1 Tbls. minced garlic (or about 4 garlic cloves minced). Turn it on to cook on high for 6 hours.
TIP: If you're preparing this and then plan to leave it while away for the day, it should have enough liquid to be fine on a low 8 hour cooking setting.
Once the chicken is done cooking in the crockpot, carefully shred it all up. Then remove the whole poblano halves that have roasted, along with about a 1/2 cup of the onions. Set them aside in a bowl to make the creamy green sauce.
PRO TIP: You can make this chicken ahead of time and save in the fridge until you're ready to assemble and bake the enchiladas later in the week.
Preheat your oven to 400 degrees before you begin making the sauce and assembling the enchiladas. Also, grease a large baking dish such as a 9" x 14".
For the creamy green sauce, add into a food processor or blender the poblano pepper halves and onions you previously set aside, the cottage cheese, cumin, 1 tsp salt, 1 tbsp minced garlic, blend well until creamy and smooth like the photo.
Now you're ready to assemble! Take a tortilla, fill it with about 1/4 a cup + a scoop or so extra. (Just eyeball it. You want them full enough to make a nice sized enchilada). Then sprinkle in a little cheese and then roll up the tortilla leaving both ends open and place it into your greased baking dish. Repeat until you've filled up your dish. I made about 11 fit into my dish and that also used up all my meat.
Once all the tortillas are in, pour all the creamy green sauce all over the top of them using a spoon to spread it over all the nooks & crannies. Sprinkle the remaining Pepper Jack Cheese over the top and cover in foil.
Finally, bake for 30 minutes covered in foil. Remove the foil and bake another 10 minutes or until the top is bubbly and starting to get a golden crust.
Ingredients
Directions
First, you'll need to cook the chicken in the crockpot for 4 - 6 hours on high! In the crockpot, add in the chicken breast, all the chicken broth, both the poblano peppers, 1 tsp salt, the diced green chilis, all of the sliced onion and 1 Tbls. minced garlic (or about 4 garlic cloves minced). Turn it on to cook on high for 6 hours.
TIP: If you're preparing this and then plan to leave it while away for the day, it should have enough liquid to be fine on a low 8 hour cooking setting.
Once the chicken is done cooking in the crockpot, carefully shred it all up. Then remove the whole poblano halves that have roasted, along with about a 1/2 cup of the onions. Set them aside in a bowl to make the creamy green sauce.
PRO TIP: You can make this chicken ahead of time and save in the fridge until you're ready to assemble and bake the enchiladas later in the week.
Preheat your oven to 400 degrees before you begin making the sauce and assembling the enchiladas. Also, grease a large baking dish such as a 9" x 14".
For the creamy green sauce, add into a food processor or blender the poblano pepper halves and onions you previously set aside, the cottage cheese, cumin, 1 tsp salt, 1 tbsp minced garlic, blend well until creamy and smooth like the photo.
Now you're ready to assemble! Take a tortilla, fill it with about 1/4 a cup + a scoop or so extra. (Just eyeball it. You want them full enough to make a nice sized enchilada). Then sprinkle in a little cheese and then roll up the tortilla leaving both ends open and place it into your greased baking dish. Repeat until you've filled up your dish. I made about 11 fit into my dish and that also used up all my meat.
Once all the tortillas are in, pour all the creamy green sauce all over the top of them using a spoon to spread it over all the nooks & crannies. Sprinkle the remaining Pepper Jack Cheese over the top and cover in foil.
Finally, bake for 30 minutes covered in foil. Remove the foil and bake another 10 minutes or until the top is bubbly and starting to get a golden crust.