Instructions
- Preheat oven to 350°F (175°C).
- Roast Poblano Peppers over an open flame or under the broiler until blackened on all sides. Place in a bowl, cover with plastic wrap, and let steam for 10 minutes. Peel, seed, and dice.
- Season Chicken with chipotle powder, smoked paprika, garlic powder, salt, and pepper. Cook in a skillet until fully cooked; shred.
- Prepare Sauce: Melt butter in a saucepan. Whisk in flour and cook for 1 minute. Gradually whisk in chicken broth and diced tomatoes and green chiles. Bring to a simmer and cook for 5 minutes, stirring occasionally. Stir in heavy cream.
- Combine shredded Chicken, diced poblano peppers, diced onion, and 1/2 cup Monterey Jack cheese in a bowl.
- Lightly grease a 9x13 inch baking dish.
- Dip each tortilla in Sauce to soften. Place 3 tortillas in the baking dish, overlapping slightly. Spread half of the Chicken Filling over the tortillas. Repeat layers twice more, ending with Sauce on top.
- Sprinkle remaining Monterey Jack cheese over the top. Bake for 20-25 minutes, or until bubbly and heated through.
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