Salsa Verde Chicken Enchiladas with Mexican Cheese & Hot Sauce Crema

Ingredients

• Poblano Pepper

  hot - Freshdirect

  100g

• Scallions

  Spring onions or scallions (includes tops and bulb), raw

  2 medium or 30g

• Chili sauce

  Peppers, hot, immature green, canned

  1 tsp or 5g

• Sour cream

  Reduced fat, cultured

  4 tbsp or 60g

• Chicken breast

  Broilers or fryers, meat only, raw

  10 oz or 284g

• Salsa

  Sauce, ready-to-serve

  200g

• Mexican cheese

  Queso anejo

  ½ cup, crumbled or 66g

• Tortillas

  Ready-to-bake or -fry, flour

  6 tortilla, small or 180g

• Vegetable oil

  Natreon canola, high stability, non trans, high oleic (70%)

  2 tsp or 9g

• Salt

  Table

  1 dash or 0.4g

• Pepper

  Spices, black

  1 dash or 0.1g

• Southwest Seasoning

  Simple Girl

  6g

Directions

1. Adjust rack to top position and heat broiler to high. Wash and dry all produce. Halve, core, and thinly slice poblano crosswise into strips. Trim and thinly slice scallions, separating whites from greens.
2. In a small bowl, combine sour cream and hot sauce to taste. Stir in water 1 tsp at a time until mixture reaches a drizzling consistency. Season with salt and pepper.
3. Heat a drizzle of oil in a large, preferably ovenproof, pan over mediumhigh heat. Add poblano and season with salt and pepper. Cook, stirring, until poblano is softened and lightly blistered, 5-7 minutes.
4. Meanwhile, place chicken in a medium bowl and pat dry with paper towels. Toss with a drizzle of oil, Southwest Spice, salt, and pepper. Add chicken and scallion whites to pan with poblano. Cook, stirring, until chicken is browned and cooked through, 4-6 minutes. Stir in a quarter of the salsa (you'll use the rest later); taste and season with salt and pepper. Turn off heat; transfer to a separate medium bowl. Wipe out pan.
5. Divide chicken mixture between tortillas. Roll up tortillas and place seam sides down in pan used to cook filling. (TIP: For 4 servings or if pan isn't ovenproof, place enchiladas in a 9-by- 13-inch baking dish). Top with remaining salsa and sprinkle with Mexican cheese.
6. Broil enchiladas on top rack until browned and bubbly, 3-4 minutes. (TIP: Watch carefully to avoid burning.) Remove from oven. Drizzle with crema and sprinkle with scallion greens. Serve.
7. Recipe by: HelloFresh (source: https://www.hellofresh.com/recipes/salsa-verde-chicken-enchiladas-5dfd0bae39b70a23332c4678)

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