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Chicken Poblano Enchiladas

#1
Just got sent this & thought the ARRSE 'Food & Alcahol Tasting Club' might enjoy it...

Chicken Poblano Enchiladas

Serves 4

Enchilada Sauce:
2 tablespoons extra virgin olive oil
1 small onion, chopped
1/2 pound tomatillos, husked, washed, cored, and cut into quarters
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
4 cloves garlic, minced
1/2 teaspoon dried thyme or 1 sprig fresh thyme leaves
1 1/2 cups heavy cream or crema
3 poblano chiles, roasted, peeled, and seeded*
1 cup fresh spinach leaves, roughly chopped
1/2 bunch cilantro, roughly chopped
1/4 bunch Italian parsley, roughly chopped
1 to 2 leaves hoja santa (optional)
Juice of 1/2 lime
Salt and freshly ground black pepper, to taste

Enchiladas:
1 pound roasted chicken meat, shredded
1 1/2 cups shredded Oaxacan string cheese or grated Mexican manchego cheese
2 poblano chiles, roasted, peeled, seeded, and diced*
1 teaspoon Spanish paprika, to taste
Salt and freshly ground black pepper, to taste
Canola oil, for frying
8 6-inch corn tortillas

Topping:
3 tablespoons extra virgin oil
2 cups sliced mixed mushrooms (shiitake, chanterelle, and oyster are a good combo)
1 cup fresh corn kernels
Salt and freshly ground black pepper, to taste
1 poblano chile, roasted, peeled, seeded, and diced*
3 cloves garlic, minced
Juice of 1/2 lime

For the sauce, heat oil in a large sauté pan over medium-high heat. Add onion, tomatillos, salt, and pepper and sauté for 5 to 7 minutes, until soft. Add garlic and thyme and cook for 1 to 2 minutes more. Stir in cream or crema, bring to a boil, reduce heat, and gently simmer, uncovered, for 15 minutes, stirring often. Remove from heat and add poblanos, spinach, cilantro, parsley, hoja santa (if using), and lime. Allow to cool slightly and transfer to a blender or food processor. Puree until smooth, taste, and add salt and pepper as needed.

Meanwhile, for the enchiladas, preheat oven to 350 degrees F. Mix together chicken, cheese, chiles, and paprika. Taste and add salt and freshly ground black pepper as needed.

Heat 1/4-inch vegetable oil in a shallow skillet over medium heat and fry tortillas, one at a time, about 20 to 30 seconds per side or until wilted, but not crisp. Drain well on paper towels. One at a time, dip each limp tortilla in the enchilada sauce and lay on a plastic wrap covered counter. Spoon chicken poblano mixture onto tortillas and roll up into enchiladas. As each enchilada is assembled, place into a warmed, rectangular glass or ceramic pan, seam side down and side by side. Pour 1 cup sauce over top of enchiladas and place in oven to heat through, about 15 minutes.

Meanwhile, for the topping, heat oil in a medium sauté pan over medium-high heat. Add mushrooms, corn, salt, and pepper and sauté until golden, about 5 to 7 minutes. Add poblano, garlic, and lime and sauté 2 minutes more. Taste and adjust seasonings as necessary.

Remove enchiladas from oven and divide among four serving plate. Serve immediately topped with sautéed mushroom mixture.

* Fresh chiles can be roasted over a gas flame or under the broiler. Keep turning so skin is evenly charred, without burning the flesh. Transfer charred chiles to a closed plastic bag and steam 10 to 15 minutes. Pull off charred skin by hand and dip briefly in water to remove blackened bits. Once peeled, cut away stems, seeds, and veins.
 

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