Poblano Chile Enchiladas a la Gringa

[JJ Judkins]

* Exported from MasterCook *

Poblano Chile Enchiladas a la Gringa

Recipe By :
Serving Size : 0 Preparation Time :0:00
Categories : Cheese Tex-Mex
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Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 skinless -- (8 ounce) boneless chicken breast halves
2 tablespoons minced garlic
1 medium onion -- chopped
3 cups water
1 tablespoon chicken bouillon granules
4 fresh poblano chilies
1 container sour cream -- (8 ounce)
2 tablespoons olive oil
10 corn tortillas -- (6 inch)
1 cup shredded mozzarella cheese

DIRECTIONS
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.
PREP TIME 30 Min COOK TIME 1 Hr 10 Min READY IN 1 Hr 40 Min

S(Imported to MC by JJ):
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Per Serving (excluding unknown items): 1730 Calories; 110g Fat (56.1% calories from fat); 49g Protein; 145g Carbohydrate; 15g Dietary Fiber; 204mg Cholesterol; 2138mg Sodium. Exchanges: 8 Grain(Starch); 3 1/2 Lean Meat; 2 1/2 Vegetable; 1/2 Non-Fat Milk; 20 Fat.


Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0