Cheese and Beef Stuffed Poblano Enchiladas
- 1 full recipe of Low Carb Tortillas
- 1 full recipe Basic Taco Meat
- 2 teaspoons (10 ml) garlic, minced (2 cloves)
- 1 teaspoon (5 ml) coconut oil
- 1 poblano pepper (2.5 ounces/71 grams), minced
- 2 tablespoons (30 ml) onion, chopped
- 1/4 cup (59 ml) chicken broth
- 4 ounces (113.4 grams) Monterey jack cheese, shredded
Oven: Preheat oven to 350F/ 176C/ Gas Mark 4. Prepare the tortillas and taco meat according to the recipes. Set aside. Brown the minced garlic in the coconut oil in a sauté pan over medium high heat. Add the chopped poblanos and onion, and cook until soft. Add the chicken broth and scrape the pan to pick up any dried bits of garlic or onion. Pour into a blender and blend well, adding spoonfuls of water if need be to get a blended salsa like consistency. Set aside. Divide the shredded cheese into two halves. Divide the first half between all the tortillas. Then divide the meat between all the tortillas as well. Roll up the tortillas and pack them tightly into an oven safe pan (the size of the pan depends on the number of tortillas made (1 quart (1.15 L) casserole dish, or an 9 inch (22.9cm) pie pan are good starting places). Pour the blended poblano sauce on top of the enchiladas, and then top them with the remaining shredded cheese. Bake for 15-20 minutes or until the cheese is melted and lightly brown.
Slow cooker: This alternative cooking method can be used, though the results will be much softer. Place the rolled tortillas into your slow cooker. Top with the poblano sauce, and cheese. Cook high for 1 hour. Enjoy!
Base recipe yields 3 servings of 6.3 oz/ 178 g a piece.