Poblano Chile Enchiladas

This is my first Bountiful Basket that I picked up over the weekend. I've heard about these but haven't ever gotten one until now. I was really excited with what I got in my basket for $15! 6 corn on the cob, 8 poblano chiles, 6 tomatoes, 5 apples, 5 mangos, 1 cantaloupe, 1 bunch bananas, 1 bunch swiss chard, one romaine lettuce, one bag carrots, and one package of mushrooms. My biggest concern was how I was going to use poblano chiles. I've never had one and wasn't sure the heat intensity. So on Saturday I sliced off one very small piece. And to my delight it wasn't hot at all. It tasted like a bell pepper. So I decided to eat the rest of it and started eating a bigger bite. To my utter disappointment my tongue was on fire, tears were coming down my face and all I could do was hold milk on my tongue and try and eat something else to alleviate the pain. My kids watched in horror as I'd crouch down as my tongue pulsated from the heat. How in the world was I going to make food from these peppers! Well I found a recipe off of allrecipes.com and made it last night and it was SO YUMMY! Everyone ate it and I can't wait to make it again!

• 2 (8 ounce) skinless, boneless chicken breast halves
• 2 tablespoons minced garlic
• 1 medium onion, chopped
• 3 cups water
• 1 tablespoon chicken bouillon granules
• 4 fresh poblano chilies (or more)
• 1 (8 ounce) container sour cream
• 2 tablespoons olive oil
• 5 large flour tortillas
• 1 cup shredded cheese

1. Roast the poblano chiles underneath a broiler until the skin has blackened on all sides. Place the chiles in a bowl covered with plastic wrap, and allow to steam as they cool, about 30 minutes. When cool, peel the blackened skin off of the pepper, and remove the seeds and membrane.
2. Place the chicken breasts, garlic, onion, water, and chicken bouillon into a saucepan. Bring to a boil, then reduce heat to medium-low and simmer for 40 minutes. When finished, remove the chicken to a plate to cool. Measure out 1 cup of the chicken broth and discard the rest.
3. Place the reserved chicken broth into a blender along with the roasted poblanos and sour cream. Puree until smooth and set aside.
4. Heat the olive oil in a skillet over medium heat. Fry the tortillas one at a time until softened and beginning to crisp. Place onto a plate and set aside. Pour the pureed poblano mixture into the skillet and simmer for 10 minutes. While the sauce is cooking, slice the cooled chicken breasts into 1/4 inch strips.
5. Using tongs, dip a tortilla into the sauce, coating both sides. Place some of the chicken in the center of the tortilla, roll tightly, then place on a serving dish with the seam side down. Repeat with remaining tortillas. Spoon any remaining sauce over top of the enchiladas, then sprinkle with the shredded cheese.