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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Latin American >> Mexican >> Mexican

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. 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. | 2. Combine the first 8 ingredients in a bowl. Set aside. | 3. 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. | 4. 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. | 5. Add 3/4 cup of enchy sauce to the filling mixture. Combine well. | 6. In a greased 13x9 casserole, coat the bottom of dish with 1/2 cup of enchy sauce. | 7. 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. | 8. Bake at 375 degrees for 20 minutes or until warm and bubbly! | 9. Garnish with green onions. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
chicken	2	cups	rotisserie-cooked	-	-	-	-
poblano pepper	2		roasted chopped	-	-	-	-
red onion	1		chopped	64.0	14.944	1.76	0.16
garlic clove	3		minced	13.41	2.9754	0.5724	0.045
cumin	1	teaspoon	ground	7.875	0.929	0.374	0.4677
coriander	1/2	teaspoon	ground	2.682	0.4949	0.1113	0.1599
chili powder	2	teaspoons		15.228	2.6838	0.7268	0.7711
monterey jack cheese	1	cup	shredded	-	-	-	-
taco flour tortilla	10		soft	-	-	-	-
green onion	1/4	cup	sliced	4.7925	1.0188	0.1722	0.0834
shallot	1		minced	-	-	-	-
garlic clove	2		minced	13.41	2.9754	0.5724	0.045
serrano pepper jalapeno	1 -2		minced	-	-	-	-
butter	2	tablespoons		171.0	7.857	5.343	14.4
cumin	1/2	teaspoon		7.875	0.929	0.374	0.4677
coriander	1/4	teaspoon		0.0192	0.0031	0.0018	0.0004
garlic powder	1/2	teaspoon		5.1305	1.1273	0.2565	0.0113
white pepper	1/4	teaspoon		1.776	0.4117	0.0624	0.0127
flour	2	tablespoons		72.285	15.8257	1.1751	0.2804
cream	8	ounces	sour	449.056	10.5007	5.5338	43.885
chicken broth	2	cups		156.24	3.78	22.2768	5.2416

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.