Poblano Chili Cheese Enchiladas Food

POBLANO CHILE ENCHILADAS A LA GRINGA

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.

CHEESY CHILI ENCHILADAS

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13 baking dish.
• Warm oil in a small skillet. Use tongs to dip tortillas into the oil one at a time, turning to warm both sides. Sprinkle an even amount of Cheddar cheese down the center of each warmed tortilla. Roll tortillas to enclose cheese; place seam side down in the prepared baking dish.
• Combine the chili, onion, and half of the processed cheese in a large bowl. Pour the chili mixture over the tortillas; top with the remaining processed cheese.
• Bake in the preheated oven until hot and bubbly, about 20 minutes.

ENCHILADAS WITH POBLANO PEPPERS & SPINACH

Steps:

• 1. Preheat oven to 400 degrees. Cook onion in 2 tbsp. butter in a large saucepan over medium-high heat for 3 minutes. Add garlic, salt, and pepper, saute an additional 1 minute. Add flour, cook 5 minutes, stirring frequently.
• 2. Gradually add half-and-half, stirring constantly. Bring to a boil, reduce heat and simmer for 5 minutes. Add poblano and spinach, cool 5 minutes. Stir in crumbled cheese and lime juice.
• 3. To make sauce: Bring broth to a boil. Pour over chilies in a bowl and let stand 30 minutes or until soft. Drain, reserving broth.
• 4. Saute onion and sugar in oil over medium heat for 15 minutes, or until golden. Add garlic and cook until fragrant, 1 minute.
• 5. Combine chilies, onion mixture, tomatoes, oregano, vinegar, and salt in a food processor; pulse to chop. Add reserved chicken/chile broth to chile mixture; process until smooth.
• 6. Heat a large nonstick skillet over medium-high heat until hot. Slowly add sauce to pan and fry 1 minute. Reduce heat; simmer 15-20 minutes, stirring constantly.
• 7. Heat flour tortillas in a dry skillet over medium heat until flexible. Dip in 1 cup chile sauce, fill with 1/3 cup filling and roll up. Place in a dish that has a light layer of tomato chile sauce on bottom. Place enchiladas seam side down. Top with 1 cup tomato chile sauce and top with shredded cheese. Bake enchiladas for 10 minutes.

CHILI CHEESE ENCHILADAS

Steps:

• Preheat oven to 350.
• Brown ground beef drain put back in pan.
• Add about 3/4 can of chili to ground beef.
• Add i little bit of water to the 1/4 chili thats left in the can and stir should be a little runny put aside.
• Add cubed velveeta to ground beef and chili.
• Add about 1 cup of shredded cheese to ground beef, chili and velveeta.
• Heat mix in large skillet on medium until all the cheese is melted.
• Grease lightly a 9 x 13 casserole pan.
• Spoon meat chili cheese mix into tortillas ( about 2 spoonfuls in each).
• Roll them up and place in casserole dish ( should fit 8 to 10).
• If anything was left of ur meat chili cheese mix add to the can of chili u had set aside, stir and if needed add little mre water to remake runny not to thin ( to cover tortillas).
• Spoon that over all tortillas should cover all of them.
• Sprinkle remaining shredded cheese on top.
• Put in oven and Bake for 15 mins or until cheese on top is melted.