Roasted Poblano And Chicken Enchiladas With Sour Cream Sauce Recipes

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ROASTED POBLANO AND CHICKEN ENCHILADAS WITH SOUR CREAM SAUCE



Roasted Poblano and Chicken Enchiladas With Sour Cream Sauce image

Love this recipe!!! This is a combination of recipes that Dh and I came up with. It's my filling recipe and his sauce recipe. This looks like a lot of work, but really it's not. I usually make the filling up ahead of time and then all I have to do is roll them and make the sauce. Serve with black beans and spanish rice! Enjoy!!

Provided by KPD123

Categories     Chicken

Time 1h

Yield 4 serving(s)

Number Of Ingredients 21

2 cups rotisserie-cooked chicken
2 poblano peppers, roasted and chopped
1 red onion, chopped
3 garlic cloves, minced
1 teaspoon ground cumin
1/2 teaspoon ground coriander
2 teaspoons chili powder
1 cup monterey jack cheese, shredded
10 soft taco-size flour tortillas
1/4 cup green onion, finely sliced
1 large shallot, finely minced
2 garlic cloves, minced
1 -2 serrano peppers (optional) or 1 -2 jalapeno pepper, minced (optional)
2 tablespoons butter
1/2 teaspoon cumin
1/4 teaspoon coriander
1/2 teaspoon garlic powder
1/4 teaspoon white pepper
2 tablespoons flour
8 ounces sour cream
2 cups chicken broth

Steps:

  • To roast the peppers: Cut poblano peppers in half, remove all seeds and stem. Roast poblano peppers at 450 degrees until skin begins to blister and turn black in spots, this should take about 10-15 minutes. ***I save the plastic produce sack the peppers came in and when they come out of the oven, I place them in the sack and seal the sack. Let sit 5-10 minutes. The steam from inside will loosen the black skin. Pick what you can of the black parts off, then chop the peppers.
  • Combine the first 8 ingredients in a bowl. Set aside.
  • To make the sour cream enchilada sauce: Saute shallot, garlic and peppers in butter over medium heat in a large skillet until veggies soften. Add spices. Cook for another minute.
  • Combine sour cream and flour well. Add to skillet along with chicken broth. Wisk to combine. (It'll look a little funny for a minute, but don't worry!) Bring mixture to boil. Reduce heat, wisk and simmer until sauce is thick and creamy.
  • Add 3/4 cup of enchy sauce to the filling mixture. Combine well.
  • In a greased 13x9 casserole, coat the bottom of dish with 1/2 cup of enchy sauce.
  • Place 1/4 cup of filling down the center of each tortilla. Roll up and place seam side down in casserole. Repeat with remaining tortillas and filling. Top casserole with remaining enchy sauce.
  • Bake at 375 degrees for 20 minutes or until warm and bubbly!
  • Garnish with green onions.

Nutrition Facts : Calories 762, Fat 43.4, SaturatedFat 20.3, Cholesterol 133.1, Sodium 1188.5, Carbohydrate 54.9, Fiber 5.7, Sugar 5.5, Protein 38.6

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

POBLANO CHICKEN ENCHILADA CASSEROLE



Poblano Chicken Enchilada Casserole image

I've begun making my enchiladas casserole style, which saves a lot time, not to mention burned fingers. :) However, everyone still raves over my enchiladas, and this recipe recently earned a round of applause when I made them on a skiing holiday. The sauce is actually a modified Alfredo recipe and is also great over fajitas.

Provided by TYGERCOOKS

Categories     World Cuisine Recipes     Latin American     Mexican

Time 1h15m

Yield 8

Number Of Ingredients 13

6 tablespoons butter, divided
6 skinless, boneless chicken breast halves
2 fresh poblano peppers, seeded and sliced into strips
4 fresh jalapeno peppers, seeded and diced
2 cloves garlic, chopped
1 lime, halved
¼ cup all-purpose flour
1 pint half-and-half
1 bunch fresh cilantro, chopped
1 (8 ounce) package fresh mushrooms, sliced
2 ounces sour cream
12 (6 inch) corn tortillas
4 cups shredded mozzarella cheese

Steps:

  • Melt 2 tablespoons butter in a large skillet over medium heat. Place the chicken breasts in the skillet. Mix in the poblano peppers, jalapeno peppers, and garlic. Squeeze the juice from one lime half over the chicken, and place the lime peel and pulp into the skillet. Cover, and simmer 25 minutes, stirring occasionally, until chicken juices run clear. Remove from heat, cool, and cut chicken into cubes.
  • Preheat oven to 350 degrees F (175 degrees C).
  • Melt 1/4 cup butter in a medium saucepan over low heat. Gradually stir in the flour and half-and-half. Mix in the cilantro, mushrooms, sour cream, and juice of remaining lime half. Cook and stir 10 minutes, until mushrooms are tender.
  • Line the bottom of a 9x13 inch baking dish with 6 tortillas. Arrange 1/2 the chicken and pepper mixture over the tortillas. Sprinkle with 1 cup cheese, and cover with remaining tortillas. Layer with remaining chicken and pepper mixture, and pour the cilantro sauce evenly over the casserole. Top with remaining cheese.
  • Bake 25 minutes in the preheated oven, until cheese is melted and lightly browned.

Nutrition Facts : Calories 541.6 calories, Carbohydrate 29 g, Cholesterol 138.4 mg, Fat 30.7 g, Fiber 4.1 g, Protein 38.6 g, SaturatedFat 17.9 g, Sodium 512.4 mg, Sugar 2.4 g

LOBSTER ENCHILADAS WITH ROASTED POBLANO SAUCE



Lobster Enchiladas With Roasted Poblano Sauce image

Provided by Food Network

Categories     main-dish

Time 2h40m

Yield 1 serving

Number Of Ingredients 21

2 medium jalapenos, finely diced
2 extra-large tomatoes, finely diced
1 large red onion, finely diced
Juice of 2 medium limes
2 ounces chopped fresh cilantro
15 poblano peppers
1 medium onion, diced
2 ounces plus 1/2 cup unsalted butter
8 cloves garlic, minced
One 48-ounce can chicken stock
4 sprigs fresh cilantro, chopped
1 teaspoon ground cumin
1 teaspoon taco seasoning
1 teaspoon salt and pepper
1/2 cup all-purpose flour
One 8-ounce spiny Florida lobster tail, shelled
1/2 cup white wine
Three 6-inch corn tortillas
4 ounces shredded Cheddar-jack cheese
3 large tomatoes, diced into 1/2-inch cubes
Lemon wedge and fresh cilantro sprig, for serving

Steps:

  • For the pico de gallo: Mix jalapenos, tomatoes and onions in a bowl. Stir in lime juice and cilantro. Chill for 30 minutes.
  • For the roasted poblano sauce: Roast poblanos on a char-broiler until skin is black on all sides. Transfer to a pan and cover with plastic wrap for 15 minutes to further sweat the poblanos. Under running water, peel and clean poblanos and remove all seeds and stems.
  • Saute onion in 2 ounces butter until it starts to caramelize, about 3 minutes. Add garlic and cook for 2 to 3 more minutes. Add a cup of chicken stock to cool. Remove mixture to a blender and puree, then transfer to a saucepot. Add poblanos to blender in batches and puree, adding more chicken stock as needed to loosen, then combine with ingredients in the pot. Add cilantro, cumin, taco seasoning, salt and pepper to pot and bring to boil. Simmer for 10 to 15 minutes. Make a roux by adding flour to remaining 1/2 cup butter in a saute pan and cooking slowly to a golden hue, about 10 minutes. Thicken sauce to desired thickness by adding roux to pot.
  • For the enchiladas: Preheat oven to 420 degrees F.
  • Cut lobster into medium bite-sized pieces and par-cook in white wine in a pan 1 to 2 minutes. Drain and divide into 3 portions. Cover a sizzle plate with 1 cup poblano sauce (save remainder for another use). Place corn tortillas on a hot grill or saute pan and warm about 10 seconds per side to soften, then remove. Form tortillas into 3 enchiladas with lobster and some shredded cheese. Place on sizzle plate and top with more cheese and 1/4 cup tomatoes. Bake, 5 minutes. Transfer enchiladas to a plate with a spatula, then push cooked sauce on top of enchiladas. Add a ramekin of pico de gallo on the side (save remainder for another use), a lemon wedge and a sprig of cilantro and serve.

CHICKEN ENCHILADAS W/ POBLANO CREAM SAUCE



Chicken Enchiladas W/ Poblano Cream Sauce image

From a dear friend from Juarez who taught me how to make these. A family favorite! These are even more spectacular the next day. Makes 10 enchiladas, 2 per serving.

Provided by nennikers

Categories     One Dish Meal

Time 1h15m

Yield 5 serving(s)

Number Of Ingredients 10

2 lbs chicken, baked (bone-in or boneless skinless)
1 lb poblano pepper, roasted
1 onion, chopped
10 flour tortillas
1 (10 1/2 ounce) can cream of chicken soup
8 ounces shredded monterey jack cheese
garlic salt
black pepper
shredded lettuce
rice, cooked

Steps:

  • To roast poblanos, slice in half, seed, flatten halves with palm of hand and place skin-side-up on cookie sheet. Broil for about 10 minutes on top rack of oven until skin is brown and bubbly. Immediately remove to plastic bag or container and place in refrigerator (this makes peeling skin very easy later!).
  • Meanwhile, season chicken with garlic salt and black pepper. Bake at 425° for about 30 minutes.
  • Remove chicken from oven and set oven temp at 350°. Allow to rest to maintain juiciness. Reserve cooking juices. Shred chicken by lightly pulsing in blender or pulling apart with two forks. Set aside.
  • Peel and discard skin from cooled poblanos. Place poblano "meat" in blender, add cream of chicken soup and reserved juice from chicken's baking pan. Puree until smooth.
  • Place about 2 Tbsp shredded chicken in a tortilla and top with a little shredded cheese and onion. Roll up and place in 11x13 baking dish. Repeat for all tortillas in package.
  • Sprinkle tops of enchiladas with any extra cheese and onion. Pour poblano cream sauce over enchiladas, covering completely. Bake in 350° oven for about 30 minutes, til warmed through. Serve with side of rice and shredded lettuce.

Nutrition Facts : Calories 921.3, Fat 46.7, SaturatedFat 16.8, Cholesterol 130.4, Sodium 1146.3, Carbohydrate 84.3, Fiber 21.8, Sugar 2.7, Protein 49.7

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Top Asked Questions

How do you cook poblano peppers for enchiladas?
First, let’s get the poblano roasting. Preheat your oven to 350 and throw that poblano in straight on a rack for 20 minutes. Second, make your enchilada filling and set it aside: 2 cups of cooked chicken, 1/2 cup of diced onion and 1 cup of shredded cheese.
Are poblano sour cream chicken enchiladas healthy?
These Poblano Sour Cream Chicken Enchiladas are so simple to make, and so good! Fill your tortillas, roll ’em up, cover with sauce and cheese, and bake! I know y’all typically see healthy recipes around here- so no, these are not even a little bit healthy. But life would be kind of sad if didn’t eat the good-for-the-soul stuff too, wouldn’t it?
What is in poblano chicken enchiladas?
These poblano chicken enchiladas are all about the creamy poblano sauce. The combination of the rich white sauce flavored with warm poblano peppers and fresh cilantro is so delicious. A store-bought rotisserie chicken makes these enchiladas so easy to make.
How to make sour cream enchilada sauce?
To make the sour cream enchilada sauce: Saute shallot, garlic and peppers in butter over medium heat in a large skillet until veggies soften. Add spices. Cook for another minute. Combine sour cream and flour well. Add to skillet along with chicken broth. Wisk to combine. (It'll look a little funny for a minute, but don't worry!)

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