Ingrédients pour Poblano Chili Cheese Enchiladas
- 2 tablespoons Olive Oil
- 1 large Onion, chopped
- 3 Garlic Cloves, minced
- 1 teaspoon Chili Powder (from dried chilies)
- 1 (14.5 ounce) can Diced Tomatoes, undrained
- 3 Poblano Chiles, roasted, peeled, seeded, and chopped
- 1/2 cup crumbled Queso Fresco
- 1 cup shredded Monterey Jack Cheese
- 1/2 cup chopped fresh Cilantro
- 12 (6-inch) Corn Tortillas
- 1 teaspoon ground Cumin
- 1/2 teaspoon dried Oregano
- 1 cup Vegetable Broth
- 1 (15 ounce) can Corn, drained
- 1 (15 ounce) can Black Beans, rinsed and drained
- Salt, to taste
- Pepper, to taste
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Comment préparer Poblano Chili Cheese Enchiladas
- Preheat oven to 375°F (190°C).
- Roast poblano peppers until skin is blackened. Place in a bowl, cover with plastic wrap, and let cool. Once cool, peel, seed, and chop.
- Heat oil in a large skillet over medium heat. Add onion and cook until softened, about 5 minutes.
- Add garlic, chili powder, cumin, and oregano. Cook for 1 minute more.
- Stir in vegetable broth, diced tomatoes, corn, and black beans. Bring to a simmer and cook for 15 minutes, stirring occasionally.
- Season with salt and pepper to taste.
- Warm tortillas according to package directions.
- Spread a thin layer of chili sauce on each tortilla.
- Sprinkle with cheese.
- Roll up tortillas and place seam-down in a greased 9x13 inch baking dish.
- Bake for 20-25 minutes, or until cheese is melted and bubbly.
- Serve hot and enjoy!
Nutrition Information (Approximate per serving)
Sodium
3 g
Sugar
43g
Fat
13g
Carbs
13g
