- 1 Preheat oven to 400°F (200°C). Spray a 13x9-inch (33x23-centimeters) pan with no-stick cooking spray; set aside. Roast poblanos over an open flame, or grill until skin is evenly charred all over. Place peppers in large bowl; cover with plastic wrap. Let stand 10 minutes.
- 2 Rub peppers with damp paper towel to remove charred skin. Cut in half lengthwise, discarding ribs and seeds. Cut into thin strips. Place 1/3 of the pepper strips, 1/2 of the avocado, stock and 2 tablespoons (30 mL) of the Green Pepper Hot Sauce in blender. Cover. Puree until smooth. Set enchilada sauce aside.
- 3 Heat oil in large skillet on medium heat. Add onion and salt; cook, stirring occasionally, 6-8 minutes or until softened and lightly browned. Stir in remaining pepper strips, garlic and chicken; cook 1 minute. Add remaining 4 tablespoons (60 milliliters) Hot Sauce and crema; cook and stir 2 - 3 minutes, or until slightly thickened. Remove from heat.
- 4 Spread 1/3 cup (75 mL) of the reserved enchilada sauce in bottom of prepared baking dish. Spoon 1/2 cup (125 mL) chicken mixture and 1 tablespoon (15 mL) cheese down the center of each tortilla. Fold over one side of tortilla to cover filling and roll to enclose. Place seam-side down in baking dish. Spoon remaining enchilada sauce evenly over top. Sprinkle with remaining cheese. Cover with foil.
- 5 Bake 30 minutes. Remove foil. Bake 10 - 15 minutes longer, or until enchiladas are bubbling and cheese is golden. Let stand 10 minutes. Serve with remaining chopped avocado.
- 6 Tips: •Make it a quesadilla! Sprinkle cheese onto half of each tortilla. Layer with enchilada filling and fold over. Cook in a lightly oiled skillet 2 - 4 minutes per side, or until lightly browned and cheese is melted! •Use spinach tortillas for a truly green enchilada. •Short on time? Skip charring the poblanos and sub a jar of roasted red peppers. Drain, rinse, and slice peppers for a red pepper enchilada sauce instead.