CHILE RELLENO INGREDIENTS RECIPES

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THE BEST HOMEMADE ENCHILADA SAUCE RECIPE



The BEST Homemade Enchilada Sauce Recipe image

This is hands down, The Best Enchilada Sauce Recipe ever! You'll never buy canned again!

Provided by Gina

Categories     Dinner

Total Time 15 minutes

Prep Time 5 minutes

Cook Time 10 minutes

Yield 16

Number Of Ingredients 9

1/2 tsp olive oil
4 garlic cloves (minced)
1 -1/2 cups reduced sodium chicken or vegetable broth
3 cups canned tomato sauce
2 tablespoons  chipotle chilis in adobo sauce (chopped (to taste))
1 tsp Mexican hot chili powder (or more to taste)
1 tsp ground cumin
1/2 teaspoon kosher salt
fresh black pepper (to taste)

Steps:

  • Heat a saucepan over medium heat, add the oil and garlic; sauté until golden, about 1 minute. Add the chicken broth, tomato sauce, chipotle chiles, hot chili powder, cumin and salt and pepper, to taste. Bring to a boil then reduce the heat to low and simmer, uncovered for 7-10 minutes. Set aside until ready to use. Makes 4 cups.

Nutrition Facts : ServingSize 1 /4 cup, Calories 21 kcal, CarbohydrateContent 4 g, ProteinContent 1 g, FatContent 0.5 g, SodiumContent 355 mg, FiberContent 1 g, SugarContent 2 g

CHILE RELLENO CASSEROLE RECIPE | FOOD NETWORK KITCHEN ...



Chile Relleno Casserole Recipe | Food Network Kitchen ... image

Love chile rellenos but can't be bothered with all the prep? Try this no-fry, no-fuss casserole that delivers on all the flavors and gooeyness of this traditional Mexican dish without all the work.

Provided by Food Network Kitchen

Categories     main-dish

Total Time 1 hours 35 minutes

Cook Time 25 minutes

Yield 6 to 8 servings

Number Of Ingredients 8

8 poblano peppers
8 Colby Jack cheese sticks (1 ounce each) or 8 ounces Colby Jack cheese, cut into 1-inch pieces
One 10-ounce can enchilada sauce
8 large eggs
1 cup grated Cheddar
1 cup whole milk
3 tablespoons all-purpose flour
1/2 teaspoon baking powder

Steps:

  • Roast the poblanos over an open flame or under the broiler until charred all over, turning as necessary, about 8 minutes. Put in a bowl and cover with plastic wrap to steam and loosen the skin, about 5 minutes. When cooled, remove the stems and run under cold water to peel off the blackened outer skin and remove the seeds.
  • Preheat the oven to 350 degrees F.
  • Put 1 piece Colby Jack cheese in the center of each pepper. Pour half of enchilada sauce into an 8-inch square baking dish. Put half of the cheese-filled peppers on top of the enchilada sauce. Repeat with the remaining sauce and peppers.
  • Beat the eggs in a large bowl until very frothy. Whisk in the Cheddar, milk, flour and baking powder. Gently pour the mixture over the peppers and sauce in the baking dish.
  • Bake until the casserole is set in the center and golden brown all over, about 1 hour. Let rest for 5 minutes. Serve warm.

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