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Chicken, poblano pepper and jalapeno cheese stuffed enchiladas with homemade mole sauce. Yup.
Preheat oven to 425 F. Grease a 9 x 13 baking dish and set it aside.
Add water and the dried chilies into a pot over medium heat. Once boiling, let it continue to boil for 20 minutes until chilies are tender. Remove from heat and set aside.
In a skillet add pumpkin seeds, cinnamon, pepper and oregano. Toast over medium heat about 5 minutes until seeds are golden and fragrant.
In a food processor dump in chilis, a little of the chili water (don’t discard the water yet, you may need it later), and the seed mixture. Blend into a paste.
In another pot add garlic, diced tomatoes, and the chili paste. Add in a little of the remaining chili water if it needs to be thinned (don’t discard the water yet, you may need it later). Let it come to a simmer then add in chocolate. Simmer about 20 minutes.
In a bowl combine the cooked chicken, pepper, onion, cilantro, taco seasoning and cumin. Toss to combine. Add in a little of the remaining chili water to keep it moist.
Spread out your tortillas on a work surface. On 1 tortilla add a little sauce. Scoop about 1/3 cup of the chicken mixture into each tortilla. Top with a little cheese and roll it up. Set the rolled tortillas into the prepared dish seam side down. Continue until filling and tortillas are gone.
Pour the remaining mole sauce over all the tortillas. Top with the remaining jalapeno jack cheese and olives. Cover the dish with a sheet of foil and bake 35-40 minutes. Remove foil and bake 10 minutes more until crispy.
I can honestly say this fresh pasta recipe works every time. It rolls out beautifully, tastes great, doesn’t blow up in the water, doesn’t break when you make ravioli and the dough can be made ahead and kept in the refrigerator!
I make pasta a lot, mostly ravioli. I make a bunch and freeze them and it makes getting dinner on the table so easy! Feel free to substitute spinach, basil, chard or kale … but ramps are in season!
Quinoa, Black Bean and Chicken Stuffed Poblano Peppers
You can use either chicken or pork in this recipe. It’s so good my hubby always has to go back for more. The kids eat it up too!
Nancy is the Coupon Clipping Cook, which means she not only has an astounding number of recipes to share with us (her TK recipe box is busting at the seams!) but she's also got loads of money-saving tips in her blog (she worked at a grocery store for a number of years, so she knows her stuff). She has some pretty amazing creations, like Roasted Garlic Potato Soup and Nutty Coconut Chicken. Go check them out!
Heather is a Texas native and the blogger behind Heather's Dish. She's mom to Weston, wife to Nate, and they live in Little Rock, Arkansas with their two "stubborn and saucy" dogs Bunker and Keira. In her blog, she shares her photographs, random musings (serious and silly alike), and all kinds of scrumptious recipes---and not just evil variations of her favorite mac and cheese. Her enviable TK recipe box is a testament to that. Go see for yourself!