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
POBLANO CHILE ENCHILADAS A LA GRINGA
Prepare for your taste buds to jump for joy!
Provided by Olga Gonzalez
Categories Chicken Enchiladas
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
ENCHILADAS POBLANAS
Make and share this Enchiladas Poblanas recipe from Food.com.
Provided by Molly Bloom
Categories Chicken Breast
Time 1h30m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Roast, peel and cut chiles into strips.
- Fry onions and garlic in a little bit of oil until tender.
- Add chile strips, corn and chicken.
- Season with salt and pepper, and cook for 2 minutes in medium heat.
- Add 1 cup of cream, lower heat and simmer for two more minutes. Set a side.
- Fry tortillas lightly in a good quantity of oil, just for 2 seconds on both sides so you can still fold them. Set aside.
- Preheat oven at 400°F.
- Put the chicken and poblano mixture in the center of the tortilla and roll it.
- Place all of the enchiladas in a greased oven proof dish.
- Smother them with 1 cup of cream and cheese.
- Bake until cheese is melted and golden, and cream is bubbling.
- Serve with arroz rojo (red rice).
Nutrition Facts : Calories 649.7, Fat 46.4, SaturatedFat 27.2, Cholesterol 186.6, Sodium 372.7, Carbohydrate 34.3, Fiber 4.4, Sugar 5.6, Protein 27.1
POBLANO CHICKEN ENCHILADAS
Spice up dinnertime with Poblano Chicken Enchiladas from My Food and Family. Pair this enchilada recipe with Spanish rice and refried beans!
Provided by My Food and Family
Categories Home
Time 1h10m
Yield 8 servings
Number Of Ingredients 8
Steps:
- Heat oven to 350°F.
- Heat oil in large skillet on medium heat. Add chiles and onions; cook and stir 5 min. or until crisp-tender. Remove from heat; stir in chicken and cheese.
- Dip 1 tortilla in enchilada sauce; gently shake off excess sauce. Spoon 1/4 cup chicken mixture down center of 1 tortilla; roll up. Place, seam side down, in 13x9-inch baking dish sprayed with cooking spray. Repeat with remaining tortillas; cover with remaining enchilada sauce.
- Bake 20 to 25 min. or until heated through. Serve topped with sour cream.
Nutrition Facts : Calories 290, Fat 12 g, SaturatedFat 4.5 g, TransFat 0 g, Cholesterol 60 mg, Sodium 340 mg, Carbohydrate 26 g, Fiber 3 g, Sugar 4 g, Protein 20 g
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