Shredded Chicken Enchiladas, Poblano Cream Sauce

First off, let me tell you that this poblano sauce is the STAR of this recipe. I mean, the chicken is great and all, but this sauce, this sauce you are going to want to DRINK.

Long ago I scoured the internet to try and create the perfect “verde” sauce for my chicken enchiladas. I usually ended up with something either way too tangy or something that tasted more like alfredo sauce. After a lot of tweaking, I present to you today with the B-E-S-T green sauce you will ever taste! (I’m setting the bar really high, I know..but trust me on this one guys.)

This is the meal I usually make when I am cooking for someone for the first time or am having a dinner party just because it can be made earlier in the day (and because I usually get a ton of compliments on these). 😉

You can make the chicken the day before, and on the day of just assemble the enchiladas and place them in baking trays. Right before dinner, pour the sauce on top and pop them in the oven! Hostess with the Mostess, hollaaaa!

The chicken is made in the pressure cooker, which makes it much easier than any other method, and a lot faster. I used to be afraid of using the pressure cooker, but lately I’ve been using it for everything from making chicken to boiling potatoes! If you don’t have a pressure cooker, you can use a slow cooker and should get similar results.

[cookbook_recipe id=”501″]

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