Valerie's Chicken Enchiladas Recipe | Valerie Bertinelli | Food Network

Ingredients

• 4 vine-ripened tomatoes (about 1 1/4 pounds)
• 1 poblano pepper
• 1/2 large yellow onion, quartered
• 3 cloves garlic, unpeeled
• 2 tablespoons canola oil
• Kosher salt
• 1/2 cup fresh cilantro leaves (about 1/2 bunch)
• 3 tablespoons red wine vinegar
• 2 teaspoons adobo sauce, from canned chipotles in adobo
• 1/2 teaspoon coriander
• 1/2 teaspoon cumin
• One 28-ounce can tomato puree
• 1 cup chicken stock
• 3 cups shredded white-meat chicken, from 1 large rotisserie chicken
• Fourteen 5 1/2-inch yellow corn tortillas
• 2 cups shredded Monterey Jack cheese (about 4 ounces)
• 2 tablespoons sliced black olives
• 1/2 cup crumbled queso fresco
• 1 cup sour cream
• 2 avocados, sliced
• 2 limes, cut into wedges