Ingredients: |
Ingredients: For Sauce:
6 poblano peppers
2 T. butter
1 lg. onion, sliced
2-3 bay leaves
2 c. heavy cream
2 - 8 oz. pkgs. cream cheese, sliced
Salt to taste
For Casserole
Butter, as needed to soften tortillas
12 corn tortillas
2 c. shredded Monterey Jack cheese (plus additional cheese for garnish)
2 c. shredded cooked chicken
Fresh cilantro sprigs
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Directions: |
Directions:For sauce:
Roast poblano chilis until blackened on all sides; let cool slightly, peel and remove stem and seeds. Cut into strips. Heat butter in heavy skillet, saute onion along with bay leaves for 3-4 minutes. Stir in poblano chili strips. Add 1 cup cream and heat for 1 minute. Add cream cheese, stir until it has melted, then add remaining 1 cup cream; stir until smooth and creamy. Remove from heat. Remove bay leaves and add salt to taste.
To assemble:
Heat a small amount of butter in a skillet. Heat tortillas for about 15 seconds on each side, just until softened. Set out 4 individual small round dishes (or a 9-inch square baking dish). Place a tortilla in each dish, sprinkle with 1/2 cup cheese, cover with a second tortilla, then top with 1/2 cup chicken. Place a 3rd tortilla on top and pour 1/4 of the sauce over top. Repeat with remaining ingredients. Sprinkle with more cheese and place under broiler until nicely browned and warm throughout. Garnish with fresh cilantro sprigs. |
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