Green Chili Chicken Enchiladas

This is not a low fat, low sodium recipe but a few easy changes can make it one. It is definately influenced by my mother, but she kept all of her recipes in her head, so I have no idea if it s the same. Also remember, when you are using pre-made items from cans or packages, check the sodium content before you start adding your own. Salt piles up fast and can get so overpowering that it will burn the inside of your mouth.

1 lb. boneless chicken
1 large tomato~diced
1 medium poblano pepper~diced
1 medium red onion~finely chopped
2 cloves garlic~crushed and minced
1 1/2 tsps salt
1 tsp ground black pepper
1 tsp. cumin
1 tsp dark chili powder
5 cups water
3 cups(16 oz.) Green enchilada sauce ( I make my own and that recipe will follow, but you can use Hatch or Old El Paso)
1 dozen corn tortillas
1 Tblsp extra virgin olive oil
1 cup sour cream
2 cups shredded colby jack cheese

Using a 5 quart stock pot, bring water to a boil then add your chicken, tomato, poblano, garlic onion and seasonings. Boil chicken until done, no pink reamaining and red onions should now be clear. Remove from heat and strain off liquid reserving about 1/2 cup. Place chicken mixture back in stock pot and add 1/4 cup sour cream, 1 cup green enchilada sauce, and 1/2 cup of liquid reserved from boiling chilcken. Stir together until well blended.

Pre-heat small skillet on medium low heat, then add olive oil. Place each tortilla into pre heated skillet for about 1 minute on each side, just enough to warm it so it will roll easily.

Pre-heat oven to 300 degrees.

Place 2 to 2 1/2 Tblsp of chicken mixture onto each tortilla, then roll up and place in
a 8 X 10 inch baking dish sid by side.
Spread remaining sour cream across the top of rolled up enchiladas, cover with remaining green enchilada sauce and then cove the entire dish with the cheese.
Bake until chees is melted and slightly golden.

makes 6-2 enchilada servings.