Poblano Chicken Enchiladas with Creamy Avocado Sauce

Ingredients

• 8 corn tortillas
• 12 oz cooked chicken, shredded
• 2 poblano peppers
• 2 tbsp olive oil, divided
• 2 garlic cloves, minced
• 1 tsp ground cumin
• 1 1/2 cups shredded Mexican cheese blend
• 1 ripe avocado
• 1/2 cup Greek yogurt
• 2 tbsp fresh lime juice
• 1/2 cup chopped cilantro
• Salt and black pepper

Steps

1. Char the poblanos directly over a gas flame or under a hot broiler for 8 to 10 minutes, turning, until blackened all over.
2. Put them in a covered bowl for 10 minutes. The trapped steam loosens the skins; without it you will tear the flesh trying to peel them.
3. Rub the skins off, discard the stems and seeds, and dice the flesh. Do not rinse them, or you wash away the smoky flavour.
4. Heat the oven to 375F (190C) and oil a baking dish. Heat 1 tablespoon of the oil in a skillet and cook the garlic, cumin, and diced poblano for 2 minutes.
5. Fold in the shredded chicken and half the cheese, season well, and take off the heat.
6. Warm the tortillas one at a time in the remaining oil for 15 seconds per side, until pliable. Cold tortillas crack the moment you roll them.
7. Fill each tortilla with the chicken mixture, roll it up, and pack them seam side down in the dish, then scatter the remaining cheese over.
8. Bake for 20 to 25 minutes, until bubbling at the edges and the cheese is browned. Blend the avocado, yogurt, lime juice, half the cilantro, and salt into a sauce, and spoon it over after baking so it stays fresh and green.

Allergen note: Contains dairy.

Use the listed quantities as a guide, adjust seasoning to taste, and cook proteins to a safe internal temperature.