Smothered Chicken Enchiladas

🥘 Ingredients

• butter
  1 tbsp
• chicken breast strips
  ½ lb
• enchilada spice blend
  1 unit
• flour tortilla
  2 unit
• mexican cheese blend
  ¾ cup
• poblano pepper
  1 unit
• scallions
  2 unit
• sour cream
  2 tbsp
• southwest spice blend
  1 unit
• sugar
  ½ tsp
• tomato paste
  6 tbsp
• vegetable oil
  2 tbsp
• yellow onion
  1 unit

🍳 Cookware

• large pan
• medium pan
• small baking dish

1. 

   1

   Wash and dry all produce. Adjust oven rack to upper position and preheat oven to 450 degrees. Halve, peel, and dice yellow onion . Trim, then thinly slice scallions , separating greens and whites. Halve, core, and seed poblano pepper , then cut into ½-inch pieces. Pat chicken breast strips dry with a paper towel.

   yellow onion: 1 unit, scallions: 2 unit, poblano pepper: 1 unit, chicken breast strips: ½ lb
2. 

   2

   Heat a drizzle of vegetable oil in a large pan over medium-high heat. Add yellow onion and poblano pepper and cook, tossing, until slightly softened, ⏱️ 2 minutes .

   vegetable oil: 2 tbsp
3. 

   3

   Add chicken breast strips and half the southwest spice blend to same pan. Cook, tossing occasionally, until chicken is browned and cooked through, ⏱️ 4 minutes . Season with salt and pepper. Remove pan from heat and set aside.

   southwest spice blend: 1 unit
4. 

   4

   Heat a drizzle of vegetable oil and 1 tbsp butter in another, medium pan over medium-high heat. Add scallion whites, enchilada spice blend , and remaining southwest spice blend. Cook, stirring, until fragrant, ⏱️ 1 minutes . Add 6 tbsp tomato paste and cook ⏱️ 1 minutes , stirring constantly. Stir in 1 cup water and ½ tsp sugar . Bring to a simmer and let thicken slightly, ⏱️ 2 minutes . Season with plenty of salt and pepper. Remove pan from heat.

   butter: 1 tbsp, enchilada spice blend: 1 unit, tomato paste: 6 tbsp, sugar: ½ tsp
5. 

   5

   Place a flour tortilla on your work surface and add half the chicken mixture towards one side. Roll up tortilla and place seam-side down in a small baking dish or ovenproof pan. Repeat with remaining tortilla and chicken mixture, placing rolls side-by-side. Spoon over enough sauce to generously coat. Sprinkle evenly with mexican cheese blend .

   flour tortilla: 2 unit, mexican cheese blend: ¾ cup
6. 

   6

   Place dish or pan in oven and bake until sauce is bubbly and cheese melts, ⏱️ 2 minutes . Dollop baked enchiladas with sour cream . Sprinkle with scallion greens. Divide between plates and spoon over any remaining sauce.

   sour cream: 2 tbsp