Chicken Chile Relleno Enchiladas

This wonderful dish was made by a sweet lady named Angie. Thank you a million for allowing me to use your dish AND pictures!!
Original recipe here



Ingredients

6 pepper Anaheim Chile
7 oz Boneless Skinless Chicken Breast
1 Chicken Flavor Cubes
1 tbsp Butter
1/2 cup Yellow Onion
1 Jalapeno Pepper
2 Serrano Pepper
1 tsp Ground Coriander Seed
1 tbsp Ground Cumin
1/4 cup Half-n-half
4 oz White American Block Cheese
6 tbsp Sour Cream
1/2 cup Salsa Verde
1/2 tsp Sea Salt
2 oz Colby Monterrey Jack Cheese



Directions
If chicken breast is raw, boil in water with chicken bullion cub. If you have precooked chicken just chop it up.

Roast chiles in the oven at 500° until charred. remove from oven and place in paper bag to steam. Remove skins. Slit chiles and remove seeds and veins. (You can use Pobalano peppers, but all they had at the grocery this time was Anaheims.)


Dice onion, jalapeno and serrano peppers. Sautee in butter in large skillet until tender. Add diced chicken breast and 1/2 the sea salt and heat through. Remove mixture from skillet and put in large bowl.



Shred american cheese and melt with half and half in skillet, add tomatillo sauce, remove from heat, add sour cream, cumin, coriander, and remaining sea salt to sauce. Stir about half of sauce into chicken and chile mixture, and set aside (keep 1/2 sauce for later).

Stuff peppers with chicken filling.


Place in baking dish, pour remaining sauce over the stuffed chiles. Cover with colby jack cheese and bake for 20 minutes @ 375.