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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Md Mosharf Hosen
[email protected]I made these enchiladas for dinner last night and they were a big hit with my family. The flavors were perfect and the chicken was cooked perfectly.
Najeeb Prince
[email protected]These enchiladas were easy to make and they tasted amazing! The chicken was perfectly cooked and the green chili sauce was flavorful and not too spicy.
Saravana Saravana
[email protected]I'm not a huge fan of green chili, but I decided to try this recipe anyway. I'm glad I did! The enchiladas were delicious and the sauce was surprisingly flavorful.
Lampros Tavlas
[email protected]I followed the recipe exactly and the enchiladas turned out great! The green chili sauce was delicious and the chicken was tender and juicy.
Andile Mbatha
[email protected]The stuffed poblano peppers were a bit too spicy for my taste, but the flavors were still great. I would recommend using a milder chili pepper if you're not a fan of spicy food.
Molly Brown
[email protected]I made these enchiladas for a party and they were a huge success! Everyone loved them and asked for the recipe. I'll definitely be making them again.
Zarafshakhan11 Khan
[email protected]I'm not a fan of Mexican food, but I decided to try this recipe anyway. I'm glad I did! The enchiladas were delicious and the green chili sauce was flavorful and not too spicy.
jabed Hosen
[email protected]I followed the recipe exactly and the enchiladas turned out great! The only thing I would change is to add a bit more cheese to the filling.
shaunnet dememar
[email protected]I made these enchiladas for dinner last night and they were a big hit with my family. The flavors were perfect and the chicken was cooked perfectly.
Genevie riparip Canonse
[email protected]These enchiladas were easy to make and they tasted amazing! The chicken was perfectly cooked and the green chili sauce was flavorful and not too spicy.
Aminata Conteh
[email protected]I'm not a huge fan of green chili, but I decided to try this recipe anyway. I'm glad I did! The enchiladas were delicious and the sauce was surprisingly flavorful.
Abdullahnawaz
[email protected]I followed the recipe exactly and the enchiladas turned out great! The green chili sauce was delicious and the chicken was tender and juicy.
Sergio Rey
[email protected]The stuffed poblano peppers were a bit too spicy for my taste, but the flavors were still great. I would recommend using a milder chili pepper if you're not a fan of spicy food.
Ofelia Garcia
[email protected]I made these enchiladas for a party and they were a huge success! Everyone loved them and asked for the recipe. I'll definitely be making them again.
Novem San
[email protected]These enchiladas were a hit with my family! The green chili sauce was flavorful and not too spicy, and the chicken was cooked perfectly. I will definitely be making this recipe again.