Poblano Chile Enchiladas a la Gringa Recipe
Freshly roasted poblano chiles and sour cream create a piquant sauce bathing these chicken enchiladas.
Wow, what great flavor these had but had to tweak to get it not so spicey. For the sauce I used 4 pablanos and 8oz of free-fat sour cream, and the 1 cup of chicken stock. To that, in the blender, I added 1/2 can fat-reduced cream of chicken soup, 1 can of drained sweet corn and 1/2 can of tomato sauce. This made it so that it was mild enough to serve to my very picky husband. I put a non-stick skillet on HI and sprayed each corn tortilla with Pam so that they were tough enough to roll with the chicken. I also put a bit of cheese inside each enchilada. Placed in a 9x13 casserole and poured a little more sauce over and covered in cheese. Baked at 350 for 15 minutes. I served it with Mexican Rice II from this site. Made a delicious meal. I put all my tweaks so if the 4 pablanos are too hot for you just follow the recommends I put in this review.
i have been eating + making excellente enchiladas since i was a kid so i know exactly how they should taste (its one of my favorite foods). being obsessed with enchiladas, i tried this recipe out and discovered that these enchiladas are the best i have ever made or tasted. SUPER GOOD and SUPER EASY, puts my enchiladas to shame. i wish i could have all of her recipes, this woman is a good chef. thank you for sharing this recipe with us, + please share more of your recipes with the world. xoxo
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Soy del Sur de Mexico y nunca antes habia probado unas enchiladas con este sabor tan especial.
Feast your eyes on the collection "Main Dishes" by Lynn King.
Corn tortillas are rolled around a delicious filling of chicken, creamy poblano soup, salsa and cheese and baked until hot and bubbling. Best of all, it takes just 45 minutes to have this southwestern favorite ready to serve.
Delicious chicken enchiladas topped with a creamy salsa verde made from tomatillos, green chiles, and cilantro taste authentic and aren't difficult to make at home.