Poblano Enchiladas

I think I have 24 different enchilada recipes, but these are some of my favorites.

Adapted from AllRecipes.

Ingredients:
4 boneless, skinless chicken breast halves
1/4 cup minced garlic
2 medium onions, chopped
6 cups water
2 tablespoons chicken bouillon granules
7-8 fresh poblano chilies
1 (16 ounce) container sour cream
2 tablespoons olive oil
20 (6 inch) corn tortillas
2 cups shredded mozzarella cheese

Directions:

- 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.

- 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.

- Place the reserved chicken broth into a blender along with the roasted poblanos and sour cream.

- Puree until smooth.

- Heat oil in large saucepan.

- Pour the pureed poblano mixture into the saucepan and simmer for 10 minutes.

- While the sauce is cooking, slice the cooled chicken breasts into 1/4 inch strips.

- Microwave the tortillas for 10-15 seconds so that they won't break when rolling the enchiladas.

- 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.

- Bake at 350F for 15-20 minutes until cheese has melted and the sauce is bubbly.