Creamy Poblano-Chicken Enchiladas | Wisconsin Cheese

Name: Creamy Poblano-Chicken Enchiladas | Wisconsin Cheese
Ingredients: 5 medium poblano peppers; 1 medium onion, peeled and quartered; 5 garlic cloves, peeled; 1 tablespoon olive oil; 1 1/2 cups chicken stock; 1/2 cup heavy whipping cream; Salt and pepper to taste; 4 cups shredded cooked chicken; 1 can (16 ounces) pinto beans, rinsed and drained; 15.5 ounces Blaser's Monterey Jack cheese, shredded and divided (about 3 3/4 cups); 8 flour tortillas (8 inches); Chopped tomatoes, fresh cilantro, lime wedges and sour cream

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Made with shredded chicken, creamy monterey jack, and spicy poblano peppers, these creamy enchiladas offer your tastebuds a full-bodied variety of flavors.

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Ingredients

5 medium poblano peppers
1 medium onion, peeled and quartered
5 garlic cloves, peeled
1 tablespoon olive oil
1 1/2 cups chicken stock
1/2 cup heavy whipping cream
Salt and pepper to taste
4 cups shredded cooked chicken
1 can (16 ounces) pinto beans, rinsed and drained
15.5 ounces Blaser's Monterey Jack cheese, shredded and divided (about 3 3/4 cups)
8 flour tortillas (8 inches)
Chopped tomatoes, fresh cilantro, lime wedges and sour cream