​Pablo’s Poblano Chicken Enchiladas - Sheridan Fruit Co.

Ingredients

• I large onion, peeled and julienned
• 1 tbl olive oil
• 10 large rustic flour tortillas or 12-13 Med corn or corn/flour blend tortillas
• 1.5lb Boneless/skinless chicken thighs
• 1.5 cups sour cream
• 3 ea poblano chiles, roasted, peeled and seeded, cute medium dice
• 1 bunch cilantro, rinsed, patted dry, chopped and then divided
• 1 tbsp mild red chili powder
• Salt and pepper to taste
• 1-2 tbsp chipotle adobo (sauce from canned chipotle chiles)
• 1ea 15 oz can high quality tomato sauce
• .5 oz cold butter
• 2 cups cheddar/monterey jack shredded cheese blend
• 1 cup queso fresco, crumbled