Green Chile Chicken Enchiladas

Instructions

1. Preheat oven to 400°F (200°C). Spray a 13x9-inch (33x23-centimeters) pan with no-stick cooking spray; set aside. Roast poblanos over an open flame, or grill until skin is evenly charred all over. Place peppers in large bowl; cover with plastic wrap. Let stand 10 minutes.
2. Rub peppers with damp paper towel to remove charred skin. Cut in half lengthwise, discarding ribs and seeds. Cut into thin strips. Place 1/3 of the pepper strips, 1/2 of the avocado, stock and 2 tablespoons (30 mL) of the Green Pepper Hot Sauce in blender. Cover. Puree until smooth. Set enchilada sauce aside.
3. Heat oil in large skillet on medium heat. Add onion and salt; cook, stirring occasionally, 6-8 minutes or until softened and lightly browned. Stir in remaining pepper strips, garlic and chicken; cook 1 minute. Add remaining 4 tablespoons (60 milliliters) Hot Sauce and crema; cook and stir 2 - 3 minutes, or until slightly thickened. Remove from heat.
4. Spread 1/3 cup (75 mL) of the reserved enchilada sauce in bottom of prepared baking dish. Spoon 1/2 cup (125 mL) chicken mixture and 1 tablespoon (15 mL) cheese down the center of each tortilla. Fold over one side of tortilla to cover filling and roll to enclose. Place seam-side down in baking dish. Spoon remaining enchilada sauce evenly over top. Sprinkle with remaining cheese. Cover with foil.
5. Bake 30 minutes. Remove foil. Bake 10 - 15 minutes longer, or until enchiladas are bubbling and cheese is golden. Let stand 10 minutes. Serve with remaining chopped avocado.

Test Kitchen Tips:

• Make it a quesadilla! Sprinkle cheese onto half of each tortilla. Layer with enchilada filling and fold over. Cook in a lightly oiled skillet 2 - 4 minutes per side, or until lightly browned and cheese is melted!
• Use spinach tortillas for a truly green enchilada.
• Short on time? Skip charring the poblanos and sub a jar of roasted red peppers. Drain, rinse, and slice peppers for a red pepper enchilada sauce instead.