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.
Prepare corn in advance by either grilling in the husk (follow these grilling directions) or shucking and cooking at a full boil for 5 minutes. (If you'd like you can also substitute frozen corn).
Char whole poblanos directly over a gas flame, on a grill or in broiler until blackened all over. Place in a bowl and cover with plastic wrap, and let stand 10 minutes. Peel off blackened skin, remove stem and seeds and set aside.
Melt butter in a large saucepan over medium-high heat. Add onion, garlic and bay leaf and cook for 5 minutes until the onion is tender. Add flour, salt, & pepper and stir the mixture for 1-2 minutes.
Slowly whisk in the warm milk and chicken broth. Whisk and simmer until smooth and thick, 5 minutes
Add half of the sauce mixture to a food processor or blender (covered loosely *see note) with the previously roasted poblano peppers, spinach, and cilantro. Pulse until smooth.
Remove from the heat and add 4 ounces (1 cup) of shredded Monterey Jack cheese to the pan and stir. Season with ¼ teaspoon salt.
Heat a medium-sized skillet over high heat. Give each side of the tortilla a quick spray with cooking spray and cook for 20- 30 seconds per side, turning with tongs. Transfer tortilla to a paper towel-lined plate. Repeat with remaining tortillas.
Add the shredded chicken, 1/2 the poblano sauce, and 1 cup of corn to a large mixing bowl and fold the ingredients together.
To assemble enchiladas, divide 6 tortillas onto two parchment lined baking sheets. Top each tortilla with ¼ cup of the shredded chicken mixture and spread evenly, add another tortilla and another ¼ cup chicken mixture, and then one more tortilla. Sprinkle each enchilada stack with 2 tablespoons shredded cheese.
Use extreme caution when blending the poblano sauce in your food processor or blender... the steam from the hot liquid can build up and force off the lid while blending! To prevent this, remove the small center part of the lid so steam can escape, then place a folded kitchen towel over the opening. Firmly hold the towel in place while blending to keep everything safe & tidy!
For a gluten-free version of this recipe, simply substitute all-purpose gluten free flour.