Poblano Peppers Enchiladas, Today, I’m sharing with you this recipe that uses roasted poblanos peppers and peanuts, together with the rest of the ingredients form a creamy and mild sauce that covers the corn tortillas filled with the shredded chicken breast. Add the tomatillos and jalepeno to the pan and cook until charred and slightly softened, about 10 minutes -- tomatillos will be softer than jalapeño. Divide the chicken between the tortillas and roll; place into the prepared pan. This tomatillo and poblano chile sauce has great heat and depth. This tomatillo and poblano chile sauce has great heat and depth. Try it with eggs or steak, or add it to a skillet as a finishing sauce for seared pork or chicken. Let cool for 5 minutes. The tortillas are filled with sautéed onions, garlic, poblano peppers, corn, and pinto beans.

Take a 12-inch skillet out and pour 1 tablespoon of the oil into it, setting the heat to medium. If you want it thicker, just stop after step 8 and use the thicker version of the sauce as a spicy tomatillo salsa or use less of the stock during the last steps of the recipe. The tomatillo, also known as the Mexican husk tomato, is a staple in Mexican cuisine. They can be eaten raw or cooked and bring the greenish color to green enchilada sauce and salsa verde (verde means "green" in Spanish). I’ve always loved a) casseroles – yahh shoore yoobetcha (Minnesota will do that to a girl), and b) chicken enchilada anything, so this little number is right up my food alley. Pour 2 cups sauce evenly over enchiladas, then sprinkle remaining 1 cup Monterey Jack across center of enchiladas. Garnish with onion slices and chopped cilantro. Green enchilada sauce is generally a mixture of green tomatillos and green chilies, along with ingredients like onions, garlic, vinegar and other spices. Then they are bathed in a savory roasted tomatillo sauce and drizzled in a smooth almond crema. The tomatillo, also known as the Mexican husk tomato, is a staple in Mexican cuisine. I love my Smoky Chipotle Enchilada Sauce but have been wanting to make another sauce that was green and pepper-focused for a while now.

Heat over high heat. Ingredients. The poblano version was a recipe I found by Rick Bayless, famed Chicago chef who owns Frontera a restaurant specializing in Mexican cuisine. Pour about 1/2 cup of poblano sauce into the bottom of a baking pan. Roasted tomatillo chicken enchilada casserole is where it’s at.

They can be eaten raw or cooked and bring the greenish color to green enchilada sauce and salsa verde (verde means "green" in Spanish). This post contains affiliate links.. Remove from the oven and drizzle almond crema on top.