Michael's Home Cooking | Chicken Enchiladas with Michael's Home Cooking @MichaelsHomeCooking | Uploaded 6 years ago | Updated 1 day ago
I use chili poblano to make Chicken Enchiladas, a Mexican treat that will make you happy and smile! I adapted this from something that I saw on Facebook.
Ingredients:
6 poblano chilis
4 ounces cream cheese
8 ounces sour cream
one bunch of cilantro
1 teaspoon oregano
1/2 teaspoon cumin
1 teaspoon chicken bouillon or one cube
juice of one fresh lime (1 Tbsp)
juices of roasted chicken (1/4 cup)
1 or 2 large chicken breast halves (I think one would be enough if large)
package of tortillas of your choice
1 onion
4 cloves garlic
1 teaspoon oregano
1 7 ounce package of Chihuahua cheese
Season your chicken with salt and pepper, bake/roast in 350F oven until at least 160F temperature, about 40 minutes.
Broil your chilis until well blistered, this will take 15 minutes as you turn them over and over. Put your blistered chilis into a back and allow to cool for 15 minutes, then remove the skin, seeds and core of the chilis.
Use a blender to make your sauce, pour sauce into a pan and keep warm. Add your lime juice and drippings from the chicken.
I used 10 corn tortillas in a 12 X 8 baking dish.
Chihuahua cheese tastes like a buttery mozzarella to me, it is a very very good cheese.
Thank you for watching!
Music from: http://www.incompetech.com
Song used: Brandenburg Concerto No4
I use chili poblano to make Chicken Enchiladas, a Mexican treat that will make you happy and smile! I adapted this from something that I saw on Facebook.
Ingredients:
6 poblano chilis
4 ounces cream cheese
8 ounces sour cream
one bunch of cilantro
1 teaspoon oregano
1/2 teaspoon cumin
1 teaspoon chicken bouillon or one cube
juice of one fresh lime (1 Tbsp)
juices of roasted chicken (1/4 cup)
1 or 2 large chicken breast halves (I think one would be enough if large)
package of tortillas of your choice
1 onion
4 cloves garlic
1 teaspoon oregano
1 7 ounce package of Chihuahua cheese
Season your chicken with salt and pepper, bake/roast in 350F oven until at least 160F temperature, about 40 minutes.
Broil your chilis until well blistered, this will take 15 minutes as you turn them over and over. Put your blistered chilis into a back and allow to cool for 15 minutes, then remove the skin, seeds and core of the chilis.
Use a blender to make your sauce, pour sauce into a pan and keep warm. Add your lime juice and drippings from the chicken.
I used 10 corn tortillas in a 12 X 8 baking dish.
Chihuahua cheese tastes like a buttery mozzarella to me, it is a very very good cheese.
Thank you for watching!
Music from: http://www.incompetech.com
Song used: Brandenburg Concerto No4
