Stacked Chicken Enchiladas Recipe with Cheesy Poblano Sauce

Name: Stacked Chicken Enchiladas Recipe with Cheesy Poblano Sauce
Yield: 6
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; 1/2 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

Stacked Chicken Enchiladas Recipe with Cheesy Poblano Sauce was pinched from <a href="http://tasteandsee.com/stacked-chicken-enchiladas-recipe/" target="_blank">tasteandsee.com.</a>

"Stacked Chicken Enchiladas Recipe with Cheesy Poblano Sauce is creamy, savory and slightly sweet. Packed with tons of flavor from the grilled poblano peppers, cilantro, spinach, garlic, onions, low-fat milk, chicken stock, and a little Monterrey Jack cheese...."

INGREDIENTS

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2 tablespoons butter

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2 tablespoons olive oil or vegetable oil

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1 onion, finely chopped

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4 cloves garlic, minced

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1 bay leaf

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1/4 teaspoon pepper

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3/4 teaspoon salt

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1/3 cup all-purpose flour (for gluten-free, use all-purpose gluten free flour!)

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2 cups chicken stock (warm)

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1/12 cups 2% milk (warm)

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1 cup packed spinach

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2 poblano peppers

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1/2 cup cilantro leaves (more for garnish)

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2 cups shredded chicken (I used a roaster chicken)

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18 corn tortillas

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8 ounces shredded Monterey Jack cheese

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cooking spray

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1 1/2 cups corn fresh off the cob (3 ears) or frozen

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