Instructions
- Preheat oven to 350°F (175°C).
- Season Chicken thighs with chipotle powder, smoked paprika, cumin, salt, and pepper.
- Poach or bake Chicken until cooked through. Shred with two forks.
- Remove stems and seeds from Ancho and Guajillo chiles. Toast lightly in a dry skillet. Cover with hot water and let soak for 30 minutes. Blend chiles with 1 cup of the soaking liquid until smooth. Strain through a fine-mesh sieve.
- In a medium saucepan, heat Olive oil over medium heat. Whisk in flour and cook for 1-2 minutes, creating a roux.
- Gradually whisk in Chicken broth until smooth. Add blended chile puree, Diced tomatoes, oregano, cumin, salt, and pepper. Bring to a simmer and cook for 15 minutes, stirring occasionally. This is your Sauce.
- In a bowl, combine shredded Chicken, diced Onion, diced Poblano pepper, 1/2 cup Monterey Jack cheese, and 1/4 cup Queso fresco. This is your Filling.
- Warm tortillas slightly to make them more pliable.
- Spoon about 1/4 cup of Filling into each tortilla. Roll up tightly and place seam-side down in a greased 9x13 inch baking dish.
- Pour Sauce evenly over the enchiladas.
- Sprinkle with remaining 1 cup Monterey Jack cheese and 1/4 cup Queso fresco.
- Bake for 20-25 minutes, or until bubbly and cheese is melted and lightly browned.
- Garnish with Mexican crema and cilantro, if desired. Serve immediately.
