the flavor of it is awesome but I only used one jalapeno and it is sooo hot! I know that this can all vary according to the hotness of the peppers that year. I also might have let a "couple" seeds slip by....:-)

how do I tone down the heat without diminishing the nice roasted poblano flavor?

thanks!!!
stacy

Chicken Enchiladas
2 chicken breast; season, grill, rest and slice
8 ounces green chili salsa*
1 cup shredded Jack cheese
1 cup shredded Mexican cheese
1 1/2 to 2 cups heavy whipping cream
4 to 6 flour tortillas (white or whole wheat)
Pour 1/2 cup cream into a shallow bowl. Dip each tortilla in cream then place in a baking dish. Place chicken then salsa into tortilla and sprinkle with cheese; roll, lay seam side down in dish. Pour cream from dipping over tortillas along with up to 1 additional cup of cream and sprinkle with remaining cheese. Bake at 350° for 25 mins. ,until bubbly. Wait at least 5 minutes before serving.
Serve with sour cream, salsa and red onion.
Marilyn

Green Chili Salsa
2 Pablano chili peppers
2 mild green chilies or 2 jalapeno peppers
1/2 cup minced red onion
2 tablespoons chopped cilantro
juice of 1/2 fresh lime
salt and pepper to taste
Roast chili peppers by placing on a baking sheet about 5-inches from the heat source under the broiler with your oven set to broil and the oven door slightly open so the burner stays on, or in a 450° oven with the oven door shut. Check and turn often until peppers are charred on the outside and tender. Remove from oven and immediately place in a plastic bag and allow to cool. Remove from bag and remove the seeds and the peel from the peppers, reserving all the juices.
Chop roasted peppers and combine with reserved juices and remaining ingredients.
Marilyn

Shelley

Stacy