Poblano Chile Enchiladas A La Gringa
Serves: 2
Ewell Douglas
1 January 1970
Based on User reviews:
44
Spice
51
Sweetness
52
Sourness
39
mins
Prep time (avg)
4.6
Difficulty
Ingredients:
2 tbsps
Garlic (minced)1 medium
Onion (chopped)3 cups
Water230 g
Sour Cream (container)2 tbsps
Olive OilDirections:
1
Place the chicken breasts, garlic, onion, water, and chicken bouillon into a saucepan
2
Bring to a boil, then reduce heat to medium-low and simmer for 40 minutes
3
When finished, remove the chicken to a plate to cool
4
Measure out 1 cup of the chicken broth and discard the rest
5
Roast the poblano chiles over an open flame, or underneath a broiler until the skin has blackened on all sides
6
Place the chiles into a plastic bag, or a bowl covered with plastic wrap, and allow to steam as they cool, about 30 minutes
7
When cool, peel the blackened skin off of the pepper, and remove the seeds and membrane
8
Place the reserved chicken broth into a blender along with the roasted poblanos and sour cream
9
Puree until smooth and set aside
10
Heat the olive oil in a skillet over medium heat
11
Fry the tortillas one at a time until softened and beginning to crisp
12
Place onto a plate and set aside
13
Pour the pureed poblano mixture into the skillet and simmer for 10 minutes
14
While the sauce is cooking, slice the cooled chicken breasts into 1/4 inch strips
15
Using tongs, dip a tortilla into the sauce, coating both sides
16
Place some of the chicken in the center of the tortilla, roll tightly, then place on a serving dish with the seam side down
17
Repeat with remaining tortillas
18
Spoon any remaining sauce over top of the enchiladas, then sprinkle with the shredded mozzarella cheese