Gringos Recipes

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GRINGO ENCHILADAS



Gringo Enchiladas image

Last night Larkann and I whipped this up instead of going out to eat, which has been the trend lately THese came out great but they seemed a little on the white folk side of mexican so they are called gringo enchiladas... LOL I hope you all enjoy.

Provided by rusted_essence

Categories     Chicken Breast

Time 50m

Yield 10-15 serving(s)

Number Of Ingredients 15

1 lb boneless chicken breast
2 medium onions
8 ounces extra-sharp cheddar cheese
8 ounces colby-monterey jack cheese
26 ounces enchilada sauce (I use Old El Paso brand green chille sauce)
20 flour tortillas
2 tablespoons butter
garlic powder
salt
pepper
chili powder
paprika
cilantro leaf
cumin
dried chipotle powder

Steps:

  • finely chop 1 onion
  • Saute in heated butter.
  • Add chicken and sort of shred it up in the skillet so it can cook a little faster.
  • Season with all seasonings to taste throughout cooking.
  • cover and let simmer for a little while so the flavors take hold.
  • meanwhile pour 1 cup of sauce in a bowl and grade cheddar and colby jack cheeses into the sauce and stir.
  • pour a smidge of sauce in the bottom of a 13x9 casserole dish and spread evenly across bottom.
  • Take a flour tortilla and line with a small amount of meat then a small amount of cheese/sauce mix roll up and place in dish, repeat until pan is full.
  • pour remaining sauce over all enchiladas and top with remaining cheddar and colby jack.
  • bake at 350 for 20 minutes remove and top with the other chopped onion or leave as is -- .

Nutrition Facts : Calories 495.4, Fat 26.6, SaturatedFat 12.9, Cholesterol 79.2, Sodium 1178.4, Carbohydrate 36.9, Fiber 2.7, Sugar 3.1, Protein 26.1

GRINGOS



Gringos image

Make and share this Gringos recipe from Food.com.

Provided by Beth Powell

Categories     < 30 Mins

Time 30m

Yield 15 serving(s)

Number Of Ingredients 4

20 small flour tortillas
2 (8 ounce) packages cream cheese
1 can chopped green chili
1/2 cup chopped green onion, including tops

Steps:

  • Mix all of the ingredients in a bowl, except for the tortillas.
  • Spread on the tortillas, and roll jelly-roll style.
  • Chill for about a hour.
  • Cut into 1 inch pieces.
  • Serve with picante sauce.

Nutrition Facts : Calories 243, Fat 13.7, SaturatedFat 7.4, Cholesterol 33.3, Sodium 346.5, Carbohydrate 24.3, Fiber 1.8, Sugar 2.4, Protein 6.2

POBLANO CHILE ENCHILADAS A LA GRINGA



Poblano Chile Enchiladas a la Gringa image

Prepare for your taste buds to jump for joy!

Provided by Olga Gonzalez

Categories     World Cuisine Recipes     Latin American     Mexican

Time 40m

Yield 5

Number Of Ingredients 10

2 (8 ounce) skinless, 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 (8 ounce) container sour cream
2 tablespoons olive oil
10 (6 inch) corn tortillas
1 cup shredded mozzarella cheese

Steps:

  • 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.

Nutrition Facts : Calories 442.7 calories, Carbohydrate 31.1 g, Cholesterol 87.3 mg, Fat 21.5 g, Fiber 5 g, Protein 32.1 g, SaturatedFat 9.6 g, Sodium 477.7 mg, Sugar 2.7 g

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