I'm usually the spice queen, but for this chicken enchiladas recipe I went with a sweeter, creamier flavor profile. The chicken and sweet potato filling balances the mild heat of the poblano sour cream sauce. It's the kind of dish that even small kids will enjoy.
In a large skillet or dutch oven, heat one tablespoon of oil over medium high heat.
Add the onion and poblano to the pan and saute for a couple of minutes.
Toss in the garlic and saute another minute or two.
Now stir in the sweet potato and cook until the potato softens a bit.
Deglaze the pan with the wine and add the spices to the pot.
Once the wine has cooked down, turn off the heat and stir in 1/4 cup sour cream, cilantro stems, lime juice and chicken.
Sour Cream Enchilada Sauce
In another pan, heat two tablespoons of oil over medium high heat
Once the oil is hot, cook the diced poblanos until they are tender.
Add the flour to the poblanos and cook, stirring constantly for one minute.
Slowly drizzle in the milk and chicken stock, stirring constantly.
Finally add the sour cream and stir to combine.
Transfer sauce to a blender and puree until smooth.
Season with salt and pepper to taste.
Assembly
Pour half of the sauce in the bottom of a medium sized casserole dish.
On the counter lay out the tortillas and spread the filling equally among them.
Roll up the tortillas and place them seam side down the the dish.
Pour the remaining sauce on top and cover with cheese.
Bake 25-30 minutes or until the filling is hot and the top is a golden brown.
Garnish and serve!
Notes
This is a great recipe to prep ahead. I make the filling and sauce and refrigerate them and then assemble the casserole before baking. This way it doesn't get soggy.
You can also freeze the enchiladas. I recommend filling the tortillas and freezing them without the sauce. Once the enchiladas are frozen, add the sauce, cover and freeze up to one month.