Smothered Chicken Enchiladas

🥘 Ingredients

• butter
  2 tbsp
• cheese mix
  225 g
• chicken
• chicken breast strips
  20 oz
• enchilada spice
  1 tbsp
• flour tortilla
  4 unit
• onion
  2 unit
• paper towel
• pepper
• poblano pepper
  2 unit
• salt
• scallion
• scallion whites
• scallions
  4 unit
• sour
• southwest spice blend
  3 tbsp
• sugar
  ½ teaspoon
• tomato paste
  3/4 c
• vegetable oil
  4 tsp
• water
  1 c

🍳 Cookware

• large pan
• 8½×11 baking dish

1. 

   1

   Halve, peel, and dice onion . Trim and slice scallions , separating the whites and greens. Halve and core poblano pepper , then cut into ½-inch pieces. Pat chicken breast strips dry with paper towel .

   onion: 2 unit, scallions: 4 unit, poblano pepper: 2 unit, chicken breast strips: 20 oz, paper towel
2. 

   2

   Adjust an oven rack to one of the top positions, then preheat the oven to ⏱️ 350 degrees fahrenheit. In a large pan , heat a drizzle of vegetable oil over medium-high heat. Add onion and poblano pepper and cook while tossing until slightly softened, about ⏱️ 2 minutes .

   vegetable oil: 4 tsp, onion, poblano pepper
3. 

   3

   Add chicken breast strips and southwest spice blend its original. Cook, tossing every now and again, until the chicken is browned and cooked through, 4-5 minutes. Season with salt and pepper . Take the pan off the heat and set aside.

   chicken breast strips, southwest spice blend: 3 tbsp, salt, pepper
4. 

   4

   In another medium pan{}, heat a drizzle of oil and butter over medium-high. Add scallion whites , enchilada spice , and southwest spice blend . Cook about 1-2 minutes until fragrant, stirring. Add tomato paste and cook about 1-2 minutes, stirring constantly. Stir in water and sugar . Bring to a simmer and let it thicken for about 2 minutes. Season generously with salt and pepper . Take the pan off the heat.

   butter: 2 tbsp, scallion whites, enchilada spice: 1 tbsp, southwest spice blend, tomato paste: 3/4 c, water: 1 c, sugar: ½ teaspoon, salt, pepper
5. 

   5

   Place flour tortilla on a work surface; add half the chicken mixture towards the one side. Roll up the tortilla and place seam-side down in a 8½×11 baking dish or an ovenproof skillet. Repeat with the rest of the tortillas and chicken mixture, arranging the seam-side down side by side. Spoon over enough sauce to coat generously (you may not need it all). Sprinkle evenly with cheese mix .

   flour tortilla: 4 unit, chicken, cheese mix: 225 g
6. 

   6

   Place the dish or skillet into the oven and bake, until the sauce is bubbly and the cheese is melted, about 2 minutes. Spoon over some sour cream on the baked enchiladas. Sprinkle with scallion greens. Divide the rest with any remaining chili sauce.

   sour, scallion