Chicken Poblano and Onion Enchiladas Verdes

2 cups cooked chicken

2 poblano peppers

1 onion

2 cloves of garlic, minced

8 oz. cubed or shredded mozzarella

1-1 1/2 cups liquid mozzarella or shredded mozzarella

3 10 0z. cans of green enchilada sauce

8-10 tortillas

olive oil

cilantro and pico de gallo for garnish

Preheat the oven to 350 degrees. Chop the poblanos into strips and the onions into half moons. Add some olive oil to a skillet and sauté the onions and poblanos until soft. Then add in 1/2 can of enchilada sauce and the minced garlic to the skillet. Cook until garlic is fragrant and remove from the heat. In a large bowl, add the cooled poblano and onion mixture to the chicken and mix together. Add in cubed or shredded mozzarella cheese and mix together. In 8 x 11 greased pan, add 2/3 to 1 can of green enchilada sauce to the bottom of the pan. Spoon 1/2 cup of the filling into a tortilla and roll up. Place seam side down in the pan. Repeat until the pan is filled. Then evenly pour one can of green enchilada sauce over the top of the enchiladas. Next, pour or sprinkle the mozzarella over the enchiladas so it is evenly covered. Cook in the oven for twenty minutes until the cheese is slightly brown and bubbly on top. If cheese is not bubbly, broil for a few minutes until it is. Indulge.

*I used Mission Gluten Free tortillas, Miyokos Fresh Italian Style Mozzarella, and Miyokos Liquid Vegan Mozzarella.*