Pablano Pepper adn Spinach Enchiladas

Okay So I know these are bright green but they are oh so yummy. Both Donny and my mom approved. This recipe Idea came from that same PBS cooking special. I just watched the guy cook it then made my own:)

2 Large pablano peppers (these are a mild semi sweet pepper that are a dark green and longer than a bell pepper)

1 stick butter 8 T
8 T flour
4 cups milk (may need a little more or less)
4 cups chicken stock (may need a little more or less)
3 chicken breasts cooked and shredded
2 cups fresh spinach
1 c shredded Monterrey jack cheese
corn tortillas about 24
salt and pepper


You will need to prepare your chicken or use a rotisserie chicken or leftover chicken. I boiled mine in water with a few carrots and leeks that I had lying around and made my own chicken stock to use

take your pablano peppers and roast them by spreading a little oil on them and putting them under your broiler. You can also do this on your stove top or grill an open flame works the best but do what you have to do! You will want to rotate them as needed. The idea is to turn them black:) You will want to start this about an hour before you want to make dinner. It does not take long to actually blacken them but they need to rest.

After they are blackened put them on the counter with a towel over them or in a paper bag. Once cooled the skin will peel right off and also take the the stem and seeds out then roughly chop the peppers.

You will make a basic white sauce. Take the butter and melt it over medium heat. When melted whisk in flour and a dash or salt and pepper. Let cook for about 2 mins. Slowly add the milk and chicken stock (a basic white sauce uses all milk the chicken stock lightens it up but you can use a different ratio just use at least half milk.) For the sauce to work the best and take the least amount of time add about a cup at a time and whisk whisk whisk. As soon as it is thick add more liquid. If you add all the liquid at one time you are more likely to get clumps and it takes forever to thicken.

Once your white sauce is made put your spinach and peppers into a blender with a cup or two of your white sauce and blend as smooth as possible. Don't be afraid this is yummy and easy. Add this to the rest of your white sauce and mix together. Tip on the blended there will be steam so take the little top off and cover either with your hand or a towel to prevent messes.

Take your corn tortillas and spray them with cooking spray and put in a hot 350 oven until warm. take your shredded chicken and add in some of your sauce just to moisten. Take a large casserole dish a put just enough sauce on the bottom to coat so the enchiladas don't stick. Then take the warm tortillas and place about 2 tablespoons of chicken in the center and roll up and place seam side down in the casserole. Continue until dish is full. Completely cover with sauce then spread the cheese over the top. Bake at 350 until hot all through about 20 mins. Serve with sour cream.