Text 13373, 74 rader
Skriven 2014-05-16 06:16:48 av Dave Drum (1:261/38)
Ärende: Chile 6284
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MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Roasted Poblano & Chicken Enchiladas w/Tomatillo Salsa
 Categories: Chilies, Poultry, Vegetables, Herbs, Cheese
      Yield: 4 servings

      2    Poblano chilies
      2 tb Olive oil
      1 md White onion; sliced
      2 c  Chicken; shredded, roasted,
           - skinned, boned
      1 ts Ground cumin
           Salt & pepper
      4    (8") corn tortillas
           Grated Monterrey Jack;
           - (opt)

MMMMM------------------------SALSA VERDE-----------------------------
      1 lb Tomatillos; husked, rinsed,
           - coarse chopped
    1/2 c  Cilantro leaves; stemmed
      2 cl Garlic; rough chopped
      2 tb Diced onion
           Salt

  Place tomatillos in a saucepan and barely cover with
  water. Bring to a boil, then simmer until soft, about 10
  minutes. Drain.

  Place half of the tomatillos in a blender. Add the
  cilantro, garlic, and onion. Blend until smooth. Add the
  remaining tomatillos, and pulse just enough to break up
  the larger pieces. Return sauce to the pan and cook for
  another 10 minutes, stirring occasionally. Season with
  salt.

  Charbroil poblanos evenly under broiler, turning
  frequently, or over stovetop burner, holding with tongs.
  Immediately place in plastic bag, seal and set aside for
  15 minutes. Remove skin from poblanos, and slice into thin
  strips.

  Sauté onion in olive oil over medium-low heat for 5 to 7
  minutes until soft and transparent, but not browned. Add
  shredded chicken, cumin, salt and pepper to taste, and mix
  well in pan. Set aside.

  Dip each tortilla in the warm tomatillo salsa (recipe
  follows) until coated on both sides. Fill each tortilla
  with one-fourth of the chicken mixture and one-fourth of
  the poblano srips. Roll and place in a casserole dish
  prepared with non-stick cooking spray. When all tortillas
  are filled, pour remaining tomatillo salsa over the
  tortillas and bake in a 325øF/163øC preheated oven for 10
  minutes. Do not overcook so tortillas and chicken do not
  dry out.

  Enchiladas may be topped with Monterrey Jack cheese, if
  desired.

  Makes four enchiladas.

  FROM: Texas Cooking Online's Weekly E-mail

  MM Format by Dave Drum; 12 May 2014

  Uncle Dirty Dave's Archives

MMMMM

... Alcohol is a good preservative for everything but brains. - Mary P. Poole

--- BBBS/Li6 v4.10 Dada-1
 * Origin: Prism bbs (1:261/38)