Ingredients
Roasted Poblano Chile sauce
15 ounce can of crushed Tomatoes
6 ounce can of Tomato sauce
1/2 large onion, peeled and chopped
4 garlic cloves
3/4 cup toasted pumpkin seeds
3 poblano chiles, charred, seeded, and peeled
1 corn tortilla, lightly toasted and cut into small pieces
2 cups chicken stock
1 small bunch cilantro (coriander), stems removed
2 teaspoons brown sugar
2 teaspoons olive oil
1 1/2 teaspoons salt (or to taste)
1/2 ground cumin powder
1/4 teaspoon black pepper
2 1/2 pounds boneless skinless chicken breasts
salt and pepper
1 tablespoon olive oil
1 white onion, diced
4 garlic cloves, minced
1 teaspoon ground cumin
1 tablespoon oregano
Enchiladas
Olive oil
8 corn tortillas
1 medium white onion, chopped
6 ounces mild cheddar or Monterey Jack cheese, grated
Description
Foodista
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