- 4 skinless chicken breast
- 1 yellow onion, diced
- 2 large garlic cloves, diced
- 2 chicken bouillon
- 4 cups water
- 1 bay leaf
- 2 large Poblano chile
- 2 tablespoon chopped cilantro
- 1 cup light sour cream
Place Chicken bullion and water in a large saucepan over medium-high heat. Add onion, garlic, bay leaf and chicken and bring to boil, lower heat to high simmer and cook for 40 minutes.
Place Poblano chiles on foil lined baking sheet and place under broiler for 10-15 minutes. Turning to blacken on all sides.
Place blackened chiles in a bowl and cover with plastic wrap or place in a plastic bag and seal. Allow to cool and then remove skin from peppers. Discard skins.
Reduce oven temperature to Bake at 350 degrees.
Remove chicken saucepan from heat and remove chicken to set aside to cool.
Place peeled chile in blender, add 1 cup of broth from saucepan, chopped cilantro and sour cream. Puree until smooth. Check to make sure peppers are completely puree.
When chicken is cooled use fingers or two forks and shred chicken.
Heat oil in large saucepan and add tortillas to cook and toast. Flip to toast both sides. Reserve toasted tortillas to side.
When you have toasted all tortillas add chile sauce to pan and cook over medium heat for 6-8 minutes, until you see it thickening.
Take sauce off heat and pour enough sauce to lightly coat bottom of 13 x 9 ceramic dish.
Dip each tortilla in sauce to coat. Top with shredded chicken and roll. Place in ceramic baking dish seam side down. Continue with the rest of the tortillas until dish is filled. If you have any extra chicken spread on top of tortillas, pour remaining sauce over top and sprinkle with mozzarella cheese.
Bake for 30 minutes.
Cook rice according to directions and slice up Avocado.
Serve with rice and sliced Avocado.