CHILI-STUFFED POBLANO PEPPERS
While exploring Mexican restaurants, I tasted chiles rellenos and wanted to make them at home. My husband and I teamed up to create this stuffed poblano peppers recipe, which is one of our favorites. -Lorrie Grabczynski, Commerce Township, Michigan
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 8
Steps:
- Preheat broiler. In a large skillet over medium heat, cook turkey, crumbling meat, until no longer pink, 5-7 minutes; drain. Add chili and salt; heat through. Stir in 1/2 cup cheese, tomato and green onions., Meanwhile, cut peppers lengthwise in half; remove seeds. Place on a foil-lined 15x10x1-in. baking pan, cut side down; brush with oil. Broil 4 in. from heat until skins blister, about 5 minutes., With tongs, turn peppers. Fill with turkey mixture; sprinkle with remaining cheese. Broil until cheese is melted, 1-2 minutes longer.
Nutrition Facts : Calories 496 calories, Fat 30g fat (11g saturated fat), Cholesterol 134mg cholesterol, Sodium 913mg sodium, Carbohydrate 17g carbohydrate (5g sugars, Fiber 4g fiber), Protein 40g protein.
STUFFED POBLANO PEPPERS RECIPE
Stuffed poblano peppers use simple ingredients and take just 25 minutes! This cheesy chicken stuffed poblano peppers recipe is full of Mexican flavors.
Provided by Maya Krampf
Categories dinner
Time 25m
Number Of Ingredients 9
Steps:
- Preheat the oven to 350 degrees F (177 degrees C).
Nutrition Facts : Calories 216 kcal, Carbohydrate 6 g, Protein 16 g, Fat 15 g, SaturatedFat 2 g, Cholesterol 41 mg, Sodium 150 mg, Fiber 2 g, Sugar 3 g, ServingSize 1 serving
POBLANO CHILE ENCHILADAS A LA GRINGA
Prepare for your taste buds to jump for joy!
Provided by Olga Gonzalez
Categories World Cuisine Recipes Latin American Mexican
Time 40m
Yield 5
Number Of Ingredients 10
Steps:
- Place the chicken breasts, garlic, onion, water, and chicken bouillon into a saucepan. Bring to a boil, then reduce heat to medium-low and simmer for 40 minutes. When finished, remove the chicken to a plate to cool. Measure out 1 cup of the chicken broth and discard the rest.
- Roast the poblano chiles over an open flame, or underneath a broiler until the skin has blackened on all sides. Place the chiles into a plastic bag, or a bowl covered with plastic wrap, and allow to steam as they cool, about 30 minutes. When cool, peel the blackened skin off of the pepper, and remove the seeds and membrane.
- Place the reserved chicken broth into a blender along with the roasted poblanos and sour cream. Puree until smooth and set aside.
- Heat the olive oil in a skillet over medium heat. Fry the tortillas one at a time until softened and beginning to crisp. Place onto a plate and set aside. Pour the pureed poblano mixture into the skillet and simmer for 10 minutes. While the sauce is cooking, slice the cooled chicken breasts into 1/4 inch strips.
- Using tongs, dip a tortilla into the sauce, coating both sides. Place some of the chicken in the center of the tortilla, roll tightly, then place on a serving dish with the seam side down. Repeat with remaining tortillas. Spoon any remaining sauce over top of the enchiladas, then sprinkle with the shredded mozzarella cheese.
Nutrition Facts : Calories 442.7 calories, Carbohydrate 31.1 g, Cholesterol 87.3 mg, Fat 21.5 g, Fiber 5 g, Protein 32.1 g, SaturatedFat 9.6 g, Sodium 477.7 mg, Sugar 2.7 g
ROASTED POBLANO AND CHICKEN ENCHILADAS WITH SOUR CREAM SAUCE
Love this recipe!!! This is a combination of recipes that Dh and I came up with. It's my filling recipe and his sauce recipe. This looks like a lot of work, but really it's not. I usually make the filling up ahead of time and then all I have to do is roll them and make the sauce. Serve with black beans and spanish rice! Enjoy!!
Provided by KPD123
Categories Chicken
Time 1h
Yield 4 serving(s)
Number Of Ingredients 21
Steps:
- To roast the peppers: Cut poblano peppers in half, remove all seeds and stem. Roast poblano peppers at 450 degrees until skin begins to blister and turn black in spots, this should take about 10-15 minutes. ***I save the plastic produce sack the peppers came in and when they come out of the oven, I place them in the sack and seal the sack. Let sit 5-10 minutes. The steam from inside will loosen the black skin. Pick what you can of the black parts off, then chop the peppers.
- Combine the first 8 ingredients in a bowl. Set aside.
- To make the sour cream enchilada sauce: Saute shallot, garlic and peppers in butter over medium heat in a large skillet until veggies soften. Add spices. Cook for another minute.
- Combine sour cream and flour well. Add to skillet along with chicken broth. Wisk to combine. (It'll look a little funny for a minute, but don't worry!) Bring mixture to boil. Reduce heat, wisk and simmer until sauce is thick and creamy.
- Add 3/4 cup of enchy sauce to the filling mixture. Combine well.
- In a greased 13x9 casserole, coat the bottom of dish with 1/2 cup of enchy sauce.
- Place 1/4 cup of filling down the center of each tortilla. Roll up and place seam side down in casserole. Repeat with remaining tortillas and filling. Top casserole with remaining enchy sauce.
- Bake at 375 degrees for 20 minutes or until warm and bubbly!
- Garnish with green onions.
Nutrition Facts : Calories 762, Fat 43.4, SaturatedFat 20.3, Cholesterol 133.1, Sodium 1188.5, Carbohydrate 54.9, Fiber 5.7, Sugar 5.5, Protein 38.6
DELICIOUS CHICKEN POBLANO
Make and share this Delicious Chicken Poblano recipe from Food.com.
Provided by piranhabriana
Categories Chicken Breast
Time 50m
Yield 3 serving(s)
Number Of Ingredients 11
Steps:
- Shake pepper and thyme on chicken breasts.
- Melt butter in skillet and brown the chicken (do not cook all the way thru because you are still going to put it in the oven).
- Set aside in a baking dish and preheat oven to 375 degrees.
- In a saute pan, melt butter and saute onion and poblano peppers till soft.
- Take 3/4 of the onion and pepper mixture and place in blender along with a dash of salt.
- Add sour cream and whipping cream to reach a thick consistency (about 1/4 of the carton).
- Turn on blender and puree, leaving some of the texture- set aside.
- Place chicken breasts in a baking dish, squeeze lime juice on each breast, then pour the pureed mixture over them.
- Take the remainder of the peppers and onion and place them on top of the chickens.
- Cover the top with cheese and lightly sprinkle thyme on top of everything.
- Place in the oven uncovered for 25 minutes- the cheese will be starting to brown by then.
- Serving suggestion: With rice!
Nutrition Facts : Calories 913.6, Fat 76.7, SaturatedFat 42.7, Cholesterol 290.5, Sodium 494.5, Carbohydrate 15.1, Fiber 3.7, Sugar 3.6, Protein 43.9
CHICKEN STUFFED CHILES
You can make this as spicy and hot or as mild as you like depending on the enchilada sauce you use. We like it mild, so I use the kind in an envelope and mix it with tomato sauce and some extra chicken broth. Others might use the can sauce, or use the envelope kind but no added chicken broth, or make your own. Serve with Spanish rice and a salad to complete the meal.
Provided by PALS
Categories World Cuisine Recipes Latin American Mexican
Time 1h15m
Yield 12
Number Of Ingredients 7
Steps:
- Preheat the oven broiler. Brush peppers with oil and arrange on a baking sheet. Broil peppers 5 minutes, turning occasionally, until scorched on all sides. Remove from heat, cool slightly, and peel. Reduce oven temperature to 350 degrees F (175 degrees C).
- In a bowl, mix the shredded chicken, 2 cups cheese, and 1 cup enchilada sauce. Cut a slit in each roasted chile pepper, and stuff each with about 1 tablespoon of the chicken mixture (depending on size of chiles). Arrange stuffed chiles in a single layer in a large baking dish. Cover with the remaining enchilada sauce.
- Bake 35 minutes in the 350 degrees F (175 degrees C) oven, until bubbly. Sprinkle with remaining cheese, and continue baking 5 minutes, or until cheese is melted. Garnish with olives and sour cream to serve.
Nutrition Facts : Calories 423.4 calories, Carbohydrate 12.7 g, Cholesterol 97.7 mg, Fat 33 g, Fiber 2 g, Protein 21.2 g, SaturatedFat 17.3 g, Sodium 372.7 mg, Sugar 4.9 g
CHICKEN CHILES RELLENOS CASSEROLE
My husband likes Mexican food and casseroles, so I combined the two. This chicken with poblanos and chiles satisfies our craving for dinner at a Mexican restaurant. -Erica Ingram, Lakewood, Ohio
Provided by Taste of Home
Categories Dinner
Time 55m
Yield 8 servings.
Number Of Ingredients 13
Steps:
- Preheat oven to 350°. In a large skillet, heat butter over medium-high heat. Add peppers and onion; cook and stir until peppers are tender, 4-6 minutes., Stir in flour and seasonings until blended; gradually stir in milk. Bring to a boil, stirring constantly; cook and stir until thickened, about 1 minute. Stir in cream cheese until blended. Add pepper jack, chicken and green chiles; heat through, stirring to combine. Transfer to a greased 11x7-in. baking dish., Prepare cornbread batter according to package directions. Spread over chicken mixture. Bake, uncovered, until golden brown and a toothpick inserted in topping comes out clean, 35-40 minutes. Let stand 10 minutes before serving.
Nutrition Facts : Calories 610 calories, Fat 34g fat (16g saturated fat), Cholesterol 151mg cholesterol, Sodium 987mg sodium, Carbohydrate 51g carbohydrate (16g sugars, Fiber 5g fiber), Protein 27g protein.
CHICKEN AND GREEN CHILI ENCHILADAS AND STUFFED POBLANO PEPPERS
Categories Chicken Low Fat Quick & Easy Low Sodium Low/No Sugar Backyard BBQ Dinner Healthy
Yield 3 people
Number Of Ingredients 12
Steps:
- Core the stem and seeds, keeping the poblano peppers whole. Place poblano peppers on top rack of grill away from direct flame. Roast, turning frequently, while the skin blisters, but be careful it does not burn. When the skin evenly blisters and turns a light brownish color, remove and place in a tightly closed paper bag until ready to use (at least 10 min). They should be soft, but retain their shape. Next, take the boneless chicken thighs and coat with garlic powder, and grill on the cooler part of the flame, careful to turn them so that they are grilled but not charred. Cook until tender but slightly underdone. Remove from the grill and allow to cool. Place enough olive oil in a skillet to thinly coat the bottom. Cook the chopped onions, tomatoes, jalapeños, green chilis, & garlic powder (to taste) over low heat until caramelized. After the ingredients have begun to caramelize, reduce heat and add El Phoenix hot sauce. This should reduce to a mush. After the poblanos have cooled, remove the blistered skin (should be easy). What should remain is an easy to handle, but somewhat rigid pepper. Cut the chicken into bite-sized cubes, and divide it into two piles, one slightly larger. Place a small amount of cheese, then 1/3 of the chicken from the smaller pile, some onion-tomato mix, and some cheese into each of the poblano peppers. Place chicken from the larger pile into a line in the center of the tortillas, with some of the onion-tomato mix, and some cheese. Roll them, leaving both ends open. Place in pan with peppers, leaving some space between the enchiladas. Set the enchiladas on their seams, so they do not unroll while baking. Pour the entire contents of the enchilada sauce over the enchiladas and poblanos, allowing the sauce to completely cover them. Take the remaining cheese and sprinkle over the top of the entire mixture. Place in the preheated oven, and cook for 30 - 35 minutes or until done. Once finished, the meal should be hot, bubbling and roasted.
GREEN CHICKEN ENCHILADAS
This is one of my favorite ways to reinvent rotisserie or leftover chicken. This weeknight favorite is excellent if you're a meal prepper, and the homemade tomatillo salsa is awesome even on its own served with tortilla chips.
Provided by Kardea Brown
Categories main-dish
Time 1h50m
Yield 4 to 6 servings
Number Of Ingredients 20
Steps:
- Make the tomatillo salsa: Heat the oil in a medium saucepan over medium heat. Add the onion and garlic and cook until softened, about 5 minutes. Add the tomatillos, jalapeños, and 1/2 cup water. Bring to a boil; reduce the heat to medium-low and simmer until the tomatillos are softened, about 10 minutes. Transfer the mixture to a food processor or blender. Add the lime juice and cilantro. Process until the mixture is smooth. Season to taste with salt, pepper and sugar.
- For the enchiladas: Preheat the oven to 350 degrees F. Coat a 9-by-13-inch baking dish with nonstick cooking spray. Spoon a little of the tomatillo salsa in the bottom of the dish.
- Heat the oil in a large skillet over medium-high heat. Add the onion, garlic and cumin and cook until the onion is tender, about 5 minutes. Combine the onion mixture, chicken, queso fresco, sour cream and 2 cups Monterey Jack in a large bowl.
- Wrap the tortillas in a damp paper towel and microwave on high for 1 minute to soften. Divide the chicken filling evenly among the tortillas and roll up, burrito-style. Arrange in the prepared baking dish. Pour the remaining salsa on top and sprinkle with the remaining 1 to 2 cups Monterey Jack cheese.
- Bake until the cheese is browned and bubbly and the enchiladas are warmed through, 30 to 35 minutes. Garnish with queso fresco, cilantro and red onion, if desired.
GREEN CHILE CHICKEN
Provided by Ree Drummond : Food Network
Categories main-dish
Time 5h
Yield 6 servings
Number Of Ingredients 10
Steps:
- First, make the marinade for the chicken: Combine the olive oil, lime juice, cumin, salt, pepper, chipotle peppers and garlic in a blender and mix until totally pureed. Pour into a large resealable plastic bag with the chicken breasts. Seal the bag, smush it around to coat the chicken and place it in the fridge to marinate for at least 4 hours (overnight if possible).
- After the chicken has marinated, roast the poblano chiles one-by-one over the flame of your stovetop, using metal tongs to hold them, until the skin is totally charred. (If you don't have a gas stove, you can use an outdoor grill OR place them on a baking sheet directly under your oven's broiler.) When the skin is totally blackened, place the chiles in a large resealable plastic bag and seal the bag to allow the chiles to sweat for a good 20 minutes. Remove the chiles and use a knife to scrape off most of the blackened skin. Slice the chiles in half lengthwise, and scrape out the seeds and membranes. Lay out the chile halves so they'll be ready for the next step.
- Preheat a grill pan to medium-high heat (or use a skillet). Grill the chicken (or saute in the skillet) for 4 minutes on the first side. Turn the chicken over and lay 2 chile halves and a nice slice of cheese on the cooked side of each piece. Turn the heat to medium low and allow the chicken to finish cooking until it's totally done in the center, 4 to 5 minutes. The cheese should melt on its own; if it needs a little help, invert an iron skillet over it (or put the lid on the skillet, if using). Serve!
More about "chicken and green chili enchiladas and stuffed poblano peppers food"
ROASTED POBLANO ENCHILADAS RECIPE | RACHAEL RAY IN …
From rachaelraymag.com
Category DinnerTotal Time 45 mins
- Preheat the oven to 400°. On a baking sheet, toss the chiles, chopped onion, garlic, and oil; season with salt and pepper. Roast, turning once, until the chiles are just browned, 15 to 18 minutes. Let cool. Using paper towels, wipe the skins off the chiles. Stem, seed, and roughly chop the chiles.
- In a blender, puree half the roasted vegetables, half the cilantro, the stock, and cream into a sauce. In a 7-by-11-inch baking dish, spread 1/2 cup of the sauce into an even layer.
- In a bowl, toss the remaining roasted vegetables, the beans, rice, cumin, and half the cheese for the filling. Spoon about 1/4 cup of the filling down the center of each tortilla. Roll up the enchiladas and transfer to the baking dish, seam-side down. Top with the remaining sauce. Sprinkle with the remaining cheese. Bake until the cheese is browned in spots, about 15 minutes.
- Garnish the enchiladas with the sliced onion and the remaining cilantro. Serve with the lime wedges.
CHICKEN ENCHILADA-STUFFED POBLANOS RECIPE | RACHAEL …
From rachaelraymag.com
Category Real FoodTotal Time 35 mins
- Cut out long 1-inch-wide strip from each chile, keeping stem and tip intact; chop strips and add to chicken.
CHICKEN ENCHILADAS WITH FIRE ROASTED POBLANO PEPPERS ...
From hwcmagazine.com
Ratings 1Category MainsCuisine Tex MexTotal Time 1 hr 30 mins
- Skip to step 2 if you are going to use a whole pre-roasted from the market. If making the chicken at home from scratch you can do this either on the stove top or in a crock pot.
- a) If preparing chicken on the stove top, season the chicken on both sides with cumin, garlic powder, oregano and salt and pepper to taste. Place the olive oil in your pan and gently sear your chicken for about 1 minute on each side on medium heat. Add the chicken broth to almost cover the chicken with just the edges peaking through(the amount is dependent upon the size of your pan). Cover your pan with a lid and turn down the heat on your burner to a simmer. Simmer slowly for about an hour or until the chicken pulls apart easily with a fork and the juices run clear. (If your chicken has run out of broth in the pan and needs more time to cook, just add a little more broth and continue to simmer until the chicken is tender.)
- B) If you want to cook the chicken in the crock pot, then omit the olive oil, season the chicken with cumin, garlic powder, oregano and salt and pepper to taste. Add only 1 cup of chicken broth to your slow cooker, put the lid on and cook on low heat for 4-5 hours or on high for 2-3 hours or until the chicken pulls apart easily and the juices run clear or the internal temperature is at least 165 degrees F.
- Roast the poblano peppers: Roast your poblano peppers directly on top of our electric or gas cooktop turning often so they are black and charred on all sides. Immediately place in a bowl and cover with either a tea towel or plastic wrap to initiate the steaming process. Allow your pepper to steam covered for about 10 minutes. Peel your peppers, remove the seeds and chop and set aside. Divide the pepper portion in half as half will go in the chicken enchilada mixture and half will go into the creamy poblano pepper sauce.
CHICKEN STUFFED POBLANO PEPPERS - HEALTHY RECIPES BLOG
From healthyrecipesblogs.com
5/5 Calories 300 per servingCategory Main Course
- Preheat oven to 400 degrees F. Line a large rimmed oven and broiler-safe baking sheet with foil and brush it with a little olive oil.
- Rinse and dry the poblanos. Cut a thin slice off the tops and remove the core and seeds. Cut a slit down the side of each pepper. Set aside.
- Heat the olive oil in a large, deep skillet over medium-high heat. Add the tomatoes, onion, garlic, oregano, cumin and salt. Cook, stirring often, until liquids have evaporated, about 7 minutes. Off heat, stir in the chicken, the mozzarella and the cilantro, mixing well.
- Divide the filling among the peppers, adding it from the top and pressing on it to fill the entire pepper. Place the stuffed peppers on the prepared baking sheet. Bake until the poblanos are soft and charred in places, 20-30 minutes (the smell will be amazing!).
ENCHILADA STUFFED POBLANOS RECIPE | SPARKRECIPES
From recipes.sparkpeople.com
Servings 4Calories 201 per serving
CHILE RELLEñO ENCHILADAS - CARNE AND PAPAS
From carneandpapas.com
2.5/5 (52)Total Time 45 minsEstimated Reading Time 2 mins
CHICKEN CHILI ENCHILADAS WITH CHEDDAR CHEESE & …
From blueapron.com
4.3/5 Total Time 45 minsCuisine MexicanCalories 770 per serving
10 BEST MEXICAN CHICKEN POBLANO RECIPES - YUMMLY
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10 BEST CHICKEN STUFFED POBLANO PEPPERS RECIPES | …
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POBLANO CHICKEN CHILI - GIRL GONE GOURMET
From girlgonegourmet.com
Reviews 1Category DinnerCuisine AmericanTotal Time 1 hr 50 mins
- In a large pot, cook the bacon over medium-low heat until it starts to release its fat, about five minutes or so. Push the bacon away from the middle of the pot and adjust the heat to medium. Add the chicken and cook it until its browned on both sides and cooked through. Transfer the chicken to a plate.
- Add the onion, garlic, poblano pepper, red bell pepper, and jalapeno to the pan. Cook the vegetables, stirring frequently, until they’ve released their moisture, about ten minutes. Pour the beer in the pot and stir, scraping up the browned bits off the bottom of the pot. Add the chicken stock and bring the pot to a boil and then reduce the heat to maintain a strong simmer. Shred the chicken, add it to the pot and simmer for thirty minutes.
- Once the chili has simmered for thirty minutes add the kidney beans. Stir and bring the pot back to a simmer and let it all cook together for another fifteen to twenty minutes. Add the cilantro and lime juice and serve.
ROASTED POBLANO SALSA VERDE GREEN ENCHILADAS WITH CHICKEN ...
From threeolivesbranch.com
5/5 (1)Total Time 1 hr 30 minsCategory Main CourseCalories 127 per serving
ROASTED GREEN CHILE CHICKEN SAUSAGE & CORN STUFFED POBLANO ...
From withsaltandwit.com
Servings 6Estimated Reading Time 3 mins
- In a large saute pan over medium, add chicken sausage. Break up with the end of a wooden spoon as it cooks. Once chicken is half way cooked, add diced red onions and carrots, and cook until translucent and chicken is fully cooked.
CHICKEN STUFFED POBLANO PEPPERS WITH CHEESE - JOANIE SIMON
From joaniesimon.com
5/5 (5)Total Time 1 hr 5 minsCategory EntreeCalories 370 per serving
- Heat oven to 350F and once heated, place a pan or baking dish with the peppers inside as well as a sheet pan or baking dish with the chicken and roast both for 20 minutes. After 20 minutes, remove both from oven and set aside to cool. Make sure the chicken has been heated to an internal temperature of at least 165F for food safety standards.
- While the peppers and chicken are roasting, prepare the 1/2 cup quinoa according to package directions and set aside once cooked.
- Next, heat a saute pan with the 1 tsp oil and add in the 1 diced red bell pepper and saute until the pepper is soft, then set aside.
- Once your chicken is cooled, chop it into smaller pieces to make it easy to stuff into the peppers.
EASY MADE FROM SCRATCH GREEN CHILI ENCHILADAS | LITTLE ...
From littlefamilyadventure.com
Reviews 3Servings 12Cuisine MexicanCategory Main Entree
- Place poblano and jalapeno peppers on a baking sheet. Set oven to broil. Place peppers under the broiler to blister the skins. Turn peppers to roast the peppers evenly. Remove from oven and allow to cool. Once cool, remove the skins and seeds from the peppers. Place peppers and 1 cup of vegetable broth in a blender. Puree until smooth. Set aside. In a large skillet or Dutch oven, heat olive oil on medium heat. Add the onion and garlic. Cook for 6-7 minutes, stirring occasionally, under onions are soft. Stir in the flour and cook for 3 minutes. Stir constantly until flour is golden in color. Add the remaining 3 cups of vegetable broth to the onions and stir well to combine. Add in pureed peppers and remaining ingredients to the pan. Bring to a boil, then reduce to a simmer. Cook for 20 minutes. Transfer sauce to a blender then puree smooth, if desired. If the sauce is too thick add additional broth or water.
- In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add potatoes and cook for 8-9 minutes, stir occasionally to avoid potatoes from sticking or burning. Add zucchini, cumin, oregano, and salt to the potatoes. Cook for 5-6 minutes, or until the zucchini is soft and potatoes are cooked through. Add chopped spinach and 1 cup of enchilada sauce to skillet. Stir to combine and allow the spinach to wilt. Remove from heat and sprinkle 1/2 cup of shredded cheese over vegetables. Pour a small amount of enchilada sauce at the bottom of 2 rectangular baking dishes. Spread sauce to coat the bottoms. Take each tortilla and place a small amount of vegetable mixture on it. Roll up and place in the baking sheet. Continue to stuff and roll enchiladas until all the filling and tortillas are used. Sprinkle remaining cheese over enchiladas. Place in the oven at 350 degrees for 20 minutes. Serve with a side of black beans and garnish with sour cream, guacamole, and/or salsa.
WHITE CHICKEN ENCHILADAS (OR SUB ... - FEASTING AT HOME
From feastingathome.com
4.9/5 (36)Calories 309 per servingCategory Main
- Prepare chicken (or cauliflower/spinach) see notes, and place in a bowl. Add corn. Mix with cumin, coriander, salt, pepper, scallions, fresh cilantro and lime zest. Set aside.
- directly over a gas flame (or on a baking sheet 4 inches below a very hot broiler) turning regularly, until the skins have blackened and blistered. Place in a bowl, cover with a kitchen towel and let cool. Under running water rub off the blackened skin, carefully tear open and pull out the seed pod and stem and rinse all the seeds away. Dice finely. (If pressed for time, you can skip this step entirely by substituting 1 small can of green chiles)
- In a medium pot, over medium heat 2 T oil or butter and saute shallot until golden and fragrant, about 3-4 minutes. Add 2 T flour, and toast, stirring 2-3 minutes on med-low heat. Whisk in 1 1/4 cups broth. Stir in the sour cream, and whisk until smooth. If using canned chilies, add 1/2 the can now, along with coriander, salt and pepper. Save the remaining chilies and add to the filling. Alternatively, if using the poblano, add a cautious 1/3 of the diced poblanos to start, tasting for heat. (Most are mild, but some, very occasionally are hot!) Then, according to your heat tolerance, add the remaining poblanos to taste. Season sauce with salt and pepper to taste. Add some to the filling if you want.
CREAMY POBLANO CHICKEN ENCHILADAS - GIRL GONE GOURMET
From girlgonegourmet.com
4.9/5 (33)Total Time 35 minsCategory DinnerCalories 788 per serving
- In a large pan, melt one tablespoon of butter over medium heat. Add the garlic and peppers and cook them in the butter until they’ve softened, about 10 minutes.
- Add 2 tablespoons of butter and, once it’s melted, sprinkle the flour over the top of the peppers and garlic. Stir and cook the flour for a minute or so. It will create a thick paste that coats the veggies.
- Add chicken broth and stir until there are no clumps of flour. Using an immersion blender (see note), puree the mixture until smooth. Bring the mixture to a simmer. Add the milk and stir. Keep the sauce at a low simmer (don’t let it boil) and stir until it’s thickened. You know it’s ready when you can run the spatula or spoon across the bottom of the pan and catch a glimpse of the pan before the sauce runs back over it. Add the chopped cilantro and salt, stir, and turn off the burner.
- Preheat the oven to 375°F. While the oven is preheating, assemble the enchiladas. Coat the bottom of a 9×13″ baking dish with a light layer of sauce. Place some shredded chicken on a tortilla, roll it up and place it in the baking dish. Repeat with the rest of the tortillas and chicken.
CHICKEN AND CHEESE STUFFED POBLANO PEPPERS- BUTTER YOUR ...
From butteryourbiscuit.com
4.4/5 (70)Total Time 51 minsCategory EntreesCalories 560 per serving
- Divide the filling among the peppers until they are stuffed. Add the remaining cheese on top. Bake 25-30 minutes or until the peppers are soft.
ROASTED POBLANO AND CHICKEN ENCHILADAS - WILL COOK FOR SMILES
From willcookforsmiles.com
Cuisine MexicanEstimated Reading Time 5 minsCategory Dinner, Main CourseTotal Time 1 hr 30 mins
- Preheat oven to 450 and line a baking sheet with aluminum foil. Wash, dry and lightly rub poblano peppers with oil. Place whole peppers on the prepared baking sheet.
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38 GREEN CHILE CHICKEN ENCHILADAS IDEAS | MEXICAN FOOD ...
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