Roasted Poblano And Chicken Enchiladas With Sour Cream Sauce Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

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

CHICKEN ENCHILADAS WITH SOUR CREAM SAUCE



Chicken Enchiladas With Sour Cream Sauce image

This is a weekly request at my house. These enchiladas have a white creamy sauce instead of the traditional tomato based sauce. I've been asked for this recipe over and over again, so I thought I would post it. I love Mexican foods, and I think this is a wonderful dish. I hope you do too!

Provided by breezermom

Categories     Poultry

Time 55m

Yield 6 serving(s)

Number Of Ingredients 14

1/4 cup butter or 1/4 cup margarine
1/4 cup all-purpose flour
1 (10 3/4 ounce) can chicken broth, undiluted
3/4 cup water
1 (8 ounce) carton sour cream
4 canned jalapeno peppers, seeded and chopped
12 corn tortillas
vegetable oil
1 cup chopped cooked chicken
2 1/2 cups shredded monterey jack cheese, divided
1 1/4 cups chopped onions
1 large tomatoes, finely chopped
1/4 cup tomato juice
1/2 teaspoon salt

Steps:

  • Melt the butter/margarine in a heavy saucepan over low heat; add flour, stirring until smooth. Cook 1 minute, stirring constantly. Gradually add chicken broth and water; cook over medium heat, stirring constantly, until thickened and bubbly. Stir in sour cream and 2 chopped jalapeno peppers. Pour half of the sour cream sauce into a lightly greased 13 x 9 x 2 inch baking dish. Set aside dish and remaining sour cream sauce.
  • Fry tortillas, one at a time, in 2 tablespoons oil in a medium skillet 5 seconds on each side or just until tortillas are softened; add additional oil, if necessary. Drain on paper towels. If you'd like to cut calories, you can soften the corn tortillas in water. Just bring water to a simmer in a skillet. Then dip each tortilla in the water, one at a time, for 1 to 2 seconds on each side or just until softened.
  • Place 1 tablespoon each of chicken, cheese, and onion on each tortilla; roll up tortillas, and place, seam side down, in reserved baking dish. Pour remaining sour cream sauce over top. Bake, uncovered, at 425 degrees for 20 minutes. Sprinkle remaining cheese on top; bake an additional 5 minutes or until cheese melts. Serve with enchilada relish, below:.
  • Combine 1 large tomato (finely chopped), 1/2 cup finely chopped onion, 2 seeded and chopped jalapeno peppers, 1/4 cup tomato juice, and 1/2 tsp salt. Stir well and chill. Serve over the Chicken Enchiladas with Sour Cream.

Nutrition Facts : Calories 516.2, Fat 33.3, SaturatedFat 19.2, Cholesterol 100.5, Sodium 1028.1, Carbohydrate 32.5, Fiber 4.5, Sugar 5.1, Protein 23.5

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

More about "roasted poblano and chicken enchiladas with sour cream sauce recipes"

CREAMY POBLANO CHICKEN ENCHILADAS - GIRL GONE GOURMET
creamy-poblano-chicken-enchiladas-girl-gone-gourmet image
Web Sep 11, 2019 2 poblano peppers, seeds and stems removed and chopped 1/4 cup all-purpose flour 1 1/4 cup chicken broth 1 1/4 cup whole milk …
From girlgonegourmet.com
4.8/5 (42)
Total Time 35 mins
Category Dinner
Calories 788 per serving
  • In a large pan, melt one tablespoon of butter over medium heat. Add the garlic and peppers and cook them in the butter until they’ve softened, about 10 minutes.
  • Add 2 tablespoons of butter and, once it’s melted, sprinkle the flour over the top of the peppers and garlic. Stir and cook the flour for a minute or so. It will create a thick paste that coats the veggies.
  • Add chicken broth and stir until there are no clumps of flour. Using an immersion blender (see note), puree the mixture until smooth. Bring the mixture to a simmer. Add the milk and stir. Keep the sauce at a low simmer (don’t let it boil) and stir until it’s thickened. You know it’s ready when you can run the spatula or spoon across the bottom of the pan and catch a glimpse of the pan before the sauce runs back over it. Add the chopped cilantro and salt, stir, and turn off the burner.
  • Preheat the oven to 375°F. While the oven is preheating, assemble the enchiladas. Coat the bottom of a 9×13″ baking dish with a light layer of sauce. Place some shredded chicken on a tortilla, roll it up and place it in the baking dish. Repeat with the rest of the tortillas and chicken.


EASY ROASTED POBLANO CREAM SAUCE - ISABEL EATS
easy-roasted-poblano-cream-sauce-isabel-eats image
Web Sep 18, 2017 Transfer the onions, garlic and peeled peppers into a large blender. Add in the sour cream, cilantro and salt. Blend until sauce is …
From isabeleats.com
4.8/5 (36)
Total Time 25 mins
Category Sauce
Calories 58 per serving
  • Roast the poblano peppers - turn the oven on broil, place the peppers on a baking sheet and into the upper-third of oven close to the broiler, but not too close to where they're almost touching. Turn them every 3 minutes until the skin of the peppers is wrinkled and charred on all sides.
  • Place the roasted peppers in a bowl and cover with plastic wrap for 10 minutes to sweat. Remove the plastic wrap and peel away the skin of the peppers. Cut stem, scrape the seeds, and roughly chop the peeled peppers.
  • While the peppers are sweating, heat a small skillet over medium heat and add the olive oil, onions and garlic. Sauté for 8 minutes, stirring frequently, until onions have softened, become translucent and started to caramelize.
  • Transfer the onions, garlic and peeled peppers into a large blender. Add in the sour cream, cilantro and salt. Blend until sauce is smooth, about 1 minute.


POBLANO SOUR CREAM CHICKEN ENCHILADAS - A SIMPLIFIED LIFE
poblano-sour-cream-chicken-enchiladas-a-simplified-life image
Web May 14, 2018 Assemble The Enchiladas Pour 1 cup of the poblano sour cream into the bottom of the 9x13 dish. Place about 1/4 cup of the filling …
From asimplifiedlifeblog.com
Servings 8
Estimated Reading Time 6 mins


4-INGREDIENT ROASTED POBLANO CREAM SAUCE - RECIPE
4-ingredient-roasted-poblano-cream-sauce image
Web Oct 24, 2018 1 pound poblano peppers 4 cloves garlic ¼ cup Mexican crema or sour cream 1 teaspoon salt Instructions Slice the poblano peppers in half lengthwise and scoop out the insides. Remove the …
From chilipeppermadness.com


CREAMY CHICKEN POBLANO ENCHILADAS | MEXICAN FOOD …
creamy-chicken-poblano-enchiladas-mexican-food image
Web Jul 23, 2021 Mix the milk and cream in a small bowl and soak the slices of bread in it until the bread has softened about 2-3 minutes. Add the milk and cream mix with the softened bread into a blender, along with the …
From mexicoinmykitchen.com


CREAMY POBLANO CHICKEN - COOKING FOR KEEPS
creamy-poblano-chicken-cooking-for-keeps image
Web Aug 25, 2020 Season the chicken on both sides with salt and pepepr. Once the skillet is hot, add the chicken. Sear until golden brown, about 4-5 minutes. Flip and do the same on the other side. Sear until cooked …
From cookingforkeeps.com


POBLANO ENCHILADAS WITH VERDE SOUR CREAM SAUCE
poblano-enchiladas-with-verde-sour-cream-sauce image
Web Sep 27, 2022 1 peeled and diced roasted poblano pepper ½ cup chopped yellow onion 4 garlic cloves minced or grated 3 tablespoons salted butter 3 tablespoons all-purpose flour 2 cups chicken or vegetable stock …
From burrataandbubbles.com


CHICKEN ENCHILADAS WITH POBLANO CREAM SAUCE | GLUTEN FREE
chicken-enchiladas-with-poblano-cream-sauce-gluten-free image
Web Aug 10, 2018 Place poblanos, onions and garlic in a baking sheet. Drizzle with olive oil and season with salt and pepper. Bake for 30 minutes. Remove vegetables from the oven and place in a food processor or blender. Also …
From joyfulhealthyeats.com


POBLANO SOUR CREAM ENCHILADAS | 12 TOMATOES
poblano-sour-cream-enchiladas-12-tomatoes image
Web 2 1/2 cups Monterey Jack cheese, grated and divided Preparation Preheat oven to 375°F. In a large skillet, melt 1 tablespoon of the butter over medium heat. Add garlic and peppers and cook until soft, about 10 …
From 12tomatoes.com


CHICKEN ENCHILADAS WITH POBLANO SAUCE | HEALTHY …
chicken-enchiladas-with-poblano-sauce-healthy image
Web Jan 21, 2014 While the chicken cooks, prepare the poblano sauce by adding the chicken stock, poblano, garlic, jalapeño (if using), and lime to a vitamix blender. Blend on high for 4-5 minutes, or until steam starts to …
From healthy-delicious.com


POBLANO SOUR CREAM CHICKEN ENCHILADAS - VINTAGE KITTY
poblano-sour-cream-chicken-enchiladas-vintage-kitty image
Web Apr 25, 2018 So, the second recipe test, I made a poblano sour cream sauce. I made two casseroles, one for my awesome neighbors (you know the ones who are the most generous, awesome foster parents ever) and …
From vintagekitty.com


ROASTED POBLANO AND CHICKEN ENCHILADAS - WILL COOK FOR …
Web Feb 5, 2016 Roasting poblano peppers: Preheat oven to 450 and line a baking sheet with aluminum foil. Wash, dry and lightly rub poblano peppers with oil. Place whole peppers …
From willcookforsmiles.com
Cuisine Mexican
Estimated Reading Time 5 mins
Category Dinner, Main Course
Total Time 1 hr 30 mins
  • Preheat oven to 450 and line a baking sheet with aluminum foil. Wash, dry and lightly rub poblano peppers with oil. Place whole peppers on the prepared baking sheet.


ROASTED GARLIC SAUTéED SQUASH – PALATABLE PASTIME PALATABLE …
Web 21 hours ago Ingredients. 2 tablespoons butter. 1 cup sliced onion. 1 pound summer squash yellow or zucchini, chopped. 1/2 cup roasted garlic cloves. 1/4 teaspoon dried …
From palatablepastime.com


WEIGHT WATCHERS ROASTED POBLANO CHICKEN ENCHILADAS - YOU BREW …
Web Nov 12, 2021 Instructions. In large skillet, heat olive oil, onion and chicken breasts along with cumin, salt, black pepper, onion powder and paprika until heated through and …
From youbrewmytea.com


CREAMY CHICKEN ENCHILADAS {SOUR CREAM} | BEHANISH | COPY ME THAT
Web 4 oz mild green chiles undrained. 1/2 teaspoon cumin. 4 oz cream cheese softened. 2 cups shredded cooked chicken. 3/4 cup sour cream divided. 2 cups green enchilada sauce …
From copymethat.com


WHITE CHICKEN ENCHILADAS (OR SUB CAULIFLOWER!) - FEASTING AT HOME
Web Feb 19, 2013 1 fresh poblano chili roasted, peeled and finely chopped (use half) or sub-4-ounce can green chilies (use half) 2 tablespoons olive oil or butter 1 shallot, chopped (or …
From feastingathome.com


EASY POBLANO CHICKEN ENCHILADAS RECIPE - LOW CARB INSPIRATIONS
Web Feb 16, 2020 Pour the remaining poblano sauce on top of each tortilla covering them fully. Sprinkle the remaining cheese on top. Bake it for 10 to 12 minutes at 375 degrees or …
From lowcarbinspirations.com


Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »

    #60-minutes-or-less     #time-to-make     #course     #main-ingredient     #cuisine     #preparation     #occasion     #north-american     #main-dish     #poultry     #vegetables     #american     #mexican     #southwestern-united-states     #oven     #chicken     #stove-top     #spicy     #meat     #onions     #peppers     #taste-mood     #savory     #equipment     #number-of-servings     #presentation     #served-hot

Related Search