Kate Daniel's Roasted Poblano Chicken Tomatillo Enchiladas

Preheat oven to 375 degrees. Season chicken with salt, pepper, dashes of cumin and chili powder. Heat 1 T oil in pan and add chicken until cooked through – about 5 min per side. Remove from pan and shred using two forks.

Mince garlic. Remove tomatillos husks and cut tomatillos into dice. Quarter tomatoes. Chop cilantro. Warm tortillas in oven in foil. Roast poblano pepper on gas stove or in oven on broil until blackened. Remove pepper and use a paper towel to remove blackened skin. Cut off stem and open pepper to scrape out seeds. Dice pepper.

Wipe pan from chicken and add 1 T oil. Add cumin and chili powder and oregano and garlic. Then add tomatillos and cook until soft, about 5 minutes. Remove pan from heat, then add sour cream and roasted poblano and stir to combine. Add salt and pepper as needed.

In a bowl, stir together spinach, cilantro shredded chicken, tomatoes, ½ of cheese and ½ of sour cream mixture.

Remove tortillas from warming and start filling and rolling. Place about ½ C filling to center of a tortilla and roll closed. Place seam side down into dish. Repeat. Spread the sour cream mixture over enchiladas to cover. Sprinkle over remaining cheese.

Bake 10-12 minutes until cheese is bubbling. Makes about 6 enchiladas.