Poblano Chile Enchiladas a la Gringa

Name: Poblano Chile Enchiladas a la Gringa
Prep time: 40 min
Cook time: 40 min
Total time: 40 min
Yield: 10
Cuisine: Mexican
Ingredients: 1 Tbsp chicken bouillon granules; 10 6-inchs (6 inch) corn tortillas; 2 Tbsps minced garlic; 2 Tbsps olive oil; 1 medium onion, chopped; 4 fresh poblano chilies; 237 milliliters shredded mozzarella cheese; 454 grams skinless, boneless chicken breast halves; 227 grams sour cream; 710 milliliters water

Need a gluten free main course? Poblano Chile Enchiladas a la Gringa could be a tremendous recipe to try. This recipe serves 10. This recipe covers 12% of your daily requirements of vitamins and minerals. One portion of this dish contains around 15g of protein, 12g of fat, and a total of 228 calories. Head to the store and pick up chicken bouillon granules, water, garlic, and a few other things to make it today. To use up the olive oil you could follow this main course with the Sauteed Banana, Granolan and Yogurt Parfait as a dessert. From preparation to the plate, this recipe takes about 40 minutes. This recipe is typical of Mexican cuisine.

Instructions

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.

Ingredients you will need

Chicken Bouillon

Chicken Breast

Chicken Broth

Whole Chicken

Garlic

Onion

Water

Equipment you will use

Sauce Pan

Roast the poblano chiles over an open flame, or underneath a broiler until the skin has blackened on all sides.

Ingredients you will need

Poblano Pepper

Equipment you will use

Broiler

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.

Ingredients you will need

Chili Pepper

Pepper

Seeds

Wrap

Equipment you will use

Plastic Wrap

Ziploc Bags

Bowl

Place the reserved chicken broth into a blender along with the roasted poblanos and sour cream. Puree until smooth and set aside.

Ingredients you will need

Chicken Broth

Sour Cream

Poblano Pepper

Equipment you will use

Blender

Heat the olive oil in a skillet over medium heat. Fry the tortillas one at a time until softened and beginning to crisp.

Ingredients you will need

Olive Oil

Tortilla

Equipment you will use

Frying Pan

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.

Ingredients you will need

Chicken Breast

Poblano Pepper

Sauce

Equipment you will use

Frying Pan

Using tongs, dip a tortilla into the sauce, coating both sides.

Ingredients you will need

Tortilla

Dip

Equipment you will use

Tongs

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.

Ingredients you will need

Shredded Mozzarella

Tortilla

Whole Chicken

Sauce

Roll

Equipment

Ingredients

Servings:

1Tbsp

chicken bouillon granules 106-inchs

(6 inch) corn tortillas 2Tbsps

minced garlic 2Tbsps

olive oil 1medium

onion, chopped 4

fresh poblano chilies 237milliliters

shredded mozzarella cheese 454grams

skinless, boneless chicken breast halves 227grams

sour cream 710milliliters

water

Recommended wine: Cava, Grenache, Shiraz

Chili on the menu? Try pairing with Cava, Grenache, and Shiraz. These juicy reds don't have too much tannin (important for spicy foods), but a sparkling wine like cava can tame the heat even better. You could try Caves Roger Goulart Gran Reserva Cava. Reviewers quite like it with a 4.7 out of 5 star rating and a price of about 23 dollars per bottle.