Poblano Sauce

1. Turn your oven to broil. Place your peppers directly on your oven rack – either the top or middle one. You want the skin of the peppers to blister or turn brown. Watch them – mine took 6 minutes.
2. Remove the peppers from the oven and peel the majority of the skin off and discard. Remove the stem and the seeds. Roughly chop in 1/2 – 1/4 inch pieces.
3. Heat a saute pan up over medium heat. Add in the chopped peppers, olive oil, garlic, shallots, cumin, smoked paprika, salt and pepper. Saute for 4-6 minutes – stir occasionally
4. Turn the heat off and stir in the chicken bone broth/stock and coconut milk. Add this mixture to a blender and add the cilantro and blend until smooth. Taste test – add more salt and red pepper flakes, if desired.

Enchiladas

1. Preheat your oven to 400 degrees.
2. To essemble the enchiladas, use a large 9×12 plan or 2 smaller pans. Pour some of the poblano sauce on the bottom of the pan – I like to just cover the bottom with sauce.
3. In a medium mixing bowl, add in the shredded cooked chicken, 3/4 of the cheese (leaving some to put on the top of the enchiladas before baking) and 1 cup poblano sauce (or enough to lightly coat the chicken).
4. Heat up a clean sauce pan over medium heat – heat up the tortillas a few minutes on each side until they are heated through and slightly browned.
5. Hold 1 tortilla in one hand and spoon in some of the chicken mixture in the middle. Gently wrap the ends around and flip over so the seam is on the bottom, place in your prepared pan. Repeat until all the tortillas or chicken is used.
6. Spoon any remaining sauce on top of the enchiladas followed by the cheese. Place in your oven covered with foil for 20 minutes. Remove the foil and cook until bubbling, browned slightly and hot – another 5-10 minutes. Remove from the oven and serve.