Poblano Chile Enchiladas

Combine water, chicken, onion, garlic, and bouillon in a saucepan over medium heat. Bring to a boil, then reduce the heat to medium-low and simmer until chicken is no longer pink in the center and the juices run clear, about 40 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Transfer chicken to a plate to cool. Reserve 1 cup broth and discard the rest.

Roast poblano chiles over an open flame (or underneath a broiler) until the skin has blackened on all sides. Place chiles into a plastic bag (or bowl covered with plastic wrap), and let cool, about 30 minutes. Peel blackened skin off cooled peppers, and remove seeds and membranes.

Transfer poblano flesh to a blender; add 1 cup reserved chicken broth and sour cream. Purée until smooth.

Heat oil in a skillet over medium heat. Fry tortillas, one at a time, until softened and beginning to crisp, 10 to 15 seconds. Stack fried tortillas on a plate.

Pour puréed poblano mixture into the skillet and simmer for 10 minutes.

While the sauce is cooking, slice cooled chicken into 1/4-inch strips.

Using tongs, dip one tortilla into hot sauce in the skillet, coating both sides, then place onto a work surface. Arrange some chicken in the center, then tightly roll tortilla around filling. Place enchilada, seam-side down, into a serving dish. Repeat to make remaining enchiladas.

Spoon remaining sauce over enchiladas, then sprinkle with mozzarella.