CHICKEN AND GREEN CHILI ENCHILADAS AND STUFFED POBLANO PEPPERS
Categories Chicken Low Fat Quick & Easy Low Sodium Low/No Sugar Backyard BBQ Dinner Healthy
Yield 3 people
Number Of Ingredients 12
Steps:
- Core the stem and seeds, keeping the poblano peppers whole. Place poblano peppers on top rack of grill away from direct flame. Roast, turning frequently, while the skin blisters, but be careful it does not burn. When the skin evenly blisters and turns a light brownish color, remove and place in a tightly closed paper bag until ready to use (at least 10 min). They should be soft, but retain their shape. Next, take the boneless chicken thighs and coat with garlic powder, and grill on the cooler part of the flame, careful to turn them so that they are grilled but not charred. Cook until tender but slightly underdone. Remove from the grill and allow to cool. Place enough olive oil in a skillet to thinly coat the bottom. Cook the chopped onions, tomatoes, jalapeños, green chilis, & garlic powder (to taste) over low heat until caramelized. After the ingredients have begun to caramelize, reduce heat and add El Phoenix hot sauce. This should reduce to a mush. After the poblanos have cooled, remove the blistered skin (should be easy). What should remain is an easy to handle, but somewhat rigid pepper. Cut the chicken into bite-sized cubes, and divide it into two piles, one slightly larger. Place a small amount of cheese, then 1/3 of the chicken from the smaller pile, some onion-tomato mix, and some cheese into each of the poblano peppers. Place chicken from the larger pile into a line in the center of the tortillas, with some of the onion-tomato mix, and some cheese. Roll them, leaving both ends open. Place in pan with peppers, leaving some space between the enchiladas. Set the enchiladas on their seams, so they do not unroll while baking. Pour the entire contents of the enchilada sauce over the enchiladas and poblanos, allowing the sauce to completely cover them. Take the remaining cheese and sprinkle over the top of the entire mixture. Place in the preheated oven, and cook for 30 - 35 minutes or until done. Once finished, the meal should be hot, bubbling and roasted.
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Monti Marshall
[email protected]This recipe was a bit too complicated for me. I think I'll try a simpler recipe next time.
Goran Gamer
[email protected]I made this recipe for my friends and they all loved it. They said it was the best Mexican food they'd ever had.
Kamla Rampragass
[email protected]This recipe is a keeper! I will definitely be making it again and again.
Liz 13
[email protected]The chicken and green chili enchiladas were so good, I ate two of them! The stuffed poblano peppers were also very tasty.
M Obaidur Rahman
[email protected]I thought the stuffed poblano peppers were a bit bland. I would add more spices next time.
Md Mujib
[email protected]These enchiladas were delicious! The chicken was moist and tender, and the green chili sauce was flavorful and not too spicy.
bash madaras
[email protected]I've made this recipe several times and it's always a crowd-pleaser. The chicken and green chili enchiladas are always a hit, and the stuffed poblano peppers are a nice change of pace.
Sarah Brookbank
[email protected]The recipe was easy to follow and the dish turned out great. I would recommend this recipe to anyone who loves Mexican food.
Miad creation vines
[email protected]I made these enchiladas for a potluck and they were a huge success. Everyone loved them!
Miranda Rendon
[email protected]The stuffed poblano peppers were a bit too spicy for me, but my husband loved them. He said they were the best peppers he's ever had.
Azkar Naqvi
[email protected]These enchiladas were a hit with my family! The chicken was tender and flavorful, and the green chili sauce was the perfect amount of spicy. I will definitely be making this recipe again.