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Chicken, Mushroom and Poblano Enchiladas

Chicken, Mushroom and Poblano Enchiladas

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Ingredients Method

Ingredients
  

  • 1 chicken breast
  • 6 ounces firm tofu
  • 1 small poblano pepper
  • 1 tablespoon vegetable oil
  • 8 ounce package sliced cremini mushrooms
  • 1 teaspoon ground cumin
  • 1/2 teaspoon salt
  • 1/4 cup dairy sour cream
  • 1 cup shredded cheddar and Monterey Jack cheese 4 ounces
  • 8 corn tortillas
  • 1 jar Sweet Creek Organic Enchilada Green Sauce optional

Method
 

  1. Cut chicken into strips. Stem and seed poblano; cut into strips. In a skillet heat 1 tablespoon oil over medium heat. Add chicken, pepper strips, mushrooms, cumin, and salt. Cook for 8 to 10 minutes or until mushrooms and pepper are tender, turning occasionally. Stir in sour cream and 1/2 cup of the cheese.
  2. Preheat broiler. Lightly oil a 13x9x2-inch baking pan; set aside. Wrap tortillas in damp paper towels; microwave on 100 percent power (high) for 30 seconds or until warm and softened. Spoon chicken-mushroom filling into tortillas; fold over and place in prepared baking pan. Sprinkle with remaining cheese. Broil 4 to 5 inches from the heat for 1 to 2 minutes or until cheese is melted. If desired, top with tomato and green onions.
  3. To order our Enchilada Green Sauce and Corn Tortillas please visit: http://www.klesickfamilyfarm.com/cart/index.php?route=product/category&type_view=list&path=5_85
  4. Original recipe: http://www.bhg.com/recipe/vegetables/mushroom-and-poblano-vegetarian-enchiladas/
  5. Image: http://organizingdinner.com/

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