Stacked Chicken Enchiladas
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Stacked Chicken Enchiladas with Cheesy Poblano Sauce - Layered toasted corn tortillas, shredded chicken & grilled corn with creamy, sweet, savory poblano sauce!
Ingredients
2 tablespoons butter
2 tablespoons olive oil or vegetable oil
1 onion, finely chopped
4 cloves garlic, minced
1 bay leaf
1/4 teaspoon pepper
3/4 teaspoon salt
1/3 cup all-purpose flour (for gluten-free, use all-purpose gluten free flour!)
2 cups chicken stock (warm)
1/12 cups 2% milk (warm)
1 cup packed spinach
2 poblano peppers
½ cup cilantro leaves (more for garnish)
2 cups shredded chicken (I used a roaster chicken)
18 corn tortillas
8 ounces shredded Monterey Jack cheese
cooking spray
1 1/2 cups corn fresh off the cob (3 ears) or frozen
Preparation
