Sirlion And Poblano Enchiladas Al Carbon Recipes

POBLANO CHILE ENCHILADAS A LA GRINGA

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.

POBLANO CHICKEN ENCHILADA CASSEROLE

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.

PORTOBELLO AND POBLANO ENCHILADAS

Steps:

• Preheat oven to 350°F. Combine vinegar, sugar, and 4 Tbsp. lime juice in a small bowl. Stir in half of the onion, cover, and set aside.
• Purée chipotle chile and 1/4 cup cream in a blender until smooth. Transfer to a medium bowl; stir in 1/4 tsp. salt and remaining 2 cups cream and 1 Tbsp. lime juice.
• Heat oil in a large heavy skillet over medium-high until hot but not smoking. Add mushrooms, poblano chile, garlic, and remaining onion and cook, stirring occasionally, until mushrooms are tender and onions are translucent, about 10 minutes. Season with remaining 3/4 tsp. salt.
• Meanwhile, stack tortillas with damp paper towels between each one, then wrap the stack in a clean dish cloth. Microwave for 45 seconds. Keep stack wrapped.
• Spread 1/2 cup cream sauce on the bottom of a 9x13" baking dish. Transfer remaining sauce to a wide shallow bowl and dip tortillas, one at a time, into sauce to coat. Stack dipped tortillas on a work surface.
• Sprinkle 1 Tbsp. queso fresco down center of 1 tortilla. Top with 1/4 cup mushroom mixture, arranging down center over cheese. Top with 1 tsp. cilantro. Roll up tortilla and place, seam side down, in prepared baking dish. Repeat with remaining tortillas. Spoon remaining sauce over enchiladas, making sure to cover entirely with sauce. Top with cheddar and remaining 3 Tbsp. queso fresco.
• Bake enchiladas until cheese is melted and edges of tortillas are toasted, 25-30 minutes. Top with reserved pickled onion and remaining 1 Tbsp. cilantro.
• Do ahead
• Sauce can be made 1 day ahead. Cover and chill.

SIRLION AND POBLANO ENCHILADAS AL CARBON

Steps:

• I rub my poblanos in EVOO added salt and pepper placed in iron skillet and roasted them at 425 degrees until brown on all sides turning frequently about 25 minutes placed in small zip lock bag you could use covered bowl. Peeled skin off and chopped peppers put to the side.
• Heated pan with EVOO added onions until clear, then mushrooms (i like sliced baby bellas), added garlic, diced left over sirlion, chopped poblanos and rotel.
• heated canola oil in small skillet placed corn tortilla for about 30 seconds and flipped cooked another 30 sec placed in 13 x 9 glass baking dish and put about 3 tbls of meat mixture and about 2 tbls of mexican style cheese and rolled into enchilada.continued until meat mixture was gone.
• Topped with no beans wolf brand chili cover in cheese and sprinkled black olives baked at 350 degree for about 30 minutes.
• Removed from oven and sprinkled green onions over top. served with homemade refried bean and cilanto lime rice.

ENCHILADAS POBLANAS

Steps:

• Roast, peel and cut chiles into strips.
• Fry onions and garlic in a little bit of oil until tender.
• Add chile strips, corn and chicken.
• Season with salt and pepper, and cook for 2 minutes in medium heat.
• Add 1 cup of cream, lower heat and simmer for two more minutes. Set a side.
• Fry tortillas lightly in a good quantity of oil, just for 2 seconds on both sides so you can still fold them. Set aside.
• Preheat oven at 400°F.
• Put the chicken and poblano mixture in the center of the tortilla and roll it.
• Place all of the enchiladas in a greased oven proof dish.
• Smother them with 1 cup of cream and cheese.
• Bake until cheese is melted and golden, and cream is bubbling.
• Serve with arroz rojo (red rice).

ROASTED POBLANO AND BLACK BEAN ENCHILADAS RECIPE

Steps:

• Serve with sour cream, diced avocado, sliced radishes, shredded romaine lettuce, and lime wedges. 1. Adjust oven rack 6 inches from broiler element and heat broiler. Line rimmed baking sheet with aluminum foil. Toss tomatillos and poblanos with 1 teaspoon oil. Arrange tomatillos cut side down and poblanos skin side up on prepared sheet. Broil until vegetables are blackened and beginning to soften, 5 to 10 minutes. Let vegetables cool slightly. Remove skins and seeds from poblanos (leave tomatillo skins intact), then chop into ½-inch pieces. 2. Meanwhile, process broiled tomatillos, 1 cup onion, ½ cup cilantro, broth, cream, 1 tablespoon oil, half of garlic, lime juice, sugar, and 1 teaspoon salt in food processor until sauce is smooth, about 2 minutes. Season with salt and pepper to taste. 3. Heat 1 tablespoon oil in 12-inch skillet over medium heat until shimmering. Add remaining onion and ¼ teaspoon salt and cook until softened, 5 to 7 minutes. Stir in chili powder, coriander, cumin, and remaining garlic and cook until fragrant, about 30 seconds. Stir in mashed and whole beans and chopped poblanos and cook until warmed through, about 2 minutes. Transfer mixture to large bowl and let cool slightly. Stir in 1 cup Monterey Jack, ½ cup tomatillo sauce, and remaining ½ cup cilantro. Season with salt and pepper to taste. 4. Adjust oven rack middle position and heat oven to 400 degrees. Spread ½ cup tomatillo sauce over bottom of 13 by 9-inch baking dish. Brush both sides of tortillas with remaining 2 tablespoons oil. Arrange tortillas, overlapping, on rimmed baking sheet in 2 rows (6 tortillas each). Bake until tortillas are warm and pliable, about 5 minutes. 5. Working with 1 warm tortilla at a time, spread ¼ cup bean-cheese filling across center of tortilla. Roll tortilla tightly around filling and place seam side down in baking dish; arrange enchiladas in 2 columns across width of dish. 6. Pour remaining sauce over top to cover completely and sprinkle remaining 1 cup cheese down center of enchiladas. Cover dish tightly with greased aluminum foil. Bake until enchiladas are heated through and cheese is melted, about 25 minutes. Let cool for 5 minutes and serve.