1 cup chicken or vegetable stock
1 small onion, chopped
2 cloves garlic, chopped
1 teaspoon ground cumin
1 teaspoon Mexican herb blend or dried oregano
A small handful cilantro leaves plus a few leaves for garnish
Salt and pepper
3 tablespoons butter
2 tablespoons flour
1 cup milk
1/2 cup heavy cream or Mexican crema
3 tablespoons EVOO Extra Virgin Olive Oil
4 to 6 pieces boneless, skinless chicken breast
1 1/2 cups shredded Manchego cheese
Tortillas, for serving
Thinly sliced red onions, for garnish
In a blender or food processor, combine peppers with stock, onions, garlic, cumin, herb blend, cilantro, salt and pepper; pure.
In a saucepot over medium heat, melt butter and whisk in flour. Add milk and cream, and raise heat a bit. Add poblano pure and simmer to thicken and cook sauce, 20-25 minutes.
Preheat oven to 375F.
While the sauce is cooking, place a large skillet over medium-high heat and add the EVOO (3 turns of a pan). Season chicken breasts with salt and pepper and brown 3-4 minutes on each side then transfer to casserole dish. Spread poblano sauce over the top, cover with cheese and bake 15-20 minutes, depending on size of chicken pieces -- dish should be brown and bubbly on top.
Serve with tortillas and garnish with cilantro sprigs and red onions.