The blog is a hit in the Midwest too! Good friend and party potato guru Krissy Hof says: I see that there is a pretty solid Bolognese up already. Even though that is my fav recipe, here’s another. This recipe is based on an enchiladas verdes recipe by Rick Bayless, who I think is the nicest man in the world. I can’t wait for him to take me on a Mexican adventure where we visit so many pueblos and eat the s— out of their towns. I added more heat and more cilantro than his original version, so things like the chipotle peppers and extra cilantro can be removed to taste. -ts
4 poblano peppers
1 cup (lightly packed) spinach leaves, roughly chopped
Chopped cilantro (about 1/2 cup – optional)
3-4 chipotle peppers in adobo sauce, chopped and seeded (obviously leave more seeds if you want this hotter)
bit of the adobo sauce from the peppers
1 small can diced green chiles
2 cups milk
2 cups chicken broth
6 tablespoons butter
6 garlic cloves, peeled and chopped
1/2 cup flour
3 cups shredded chicken meat (I just use a rotisserie chicken) – set aside in small bowl
12 corn tortillas
olive oil or vegetable oil
1 cup chihauahua cheese
- Broil the poblanos on a baking sheet in the oven, just underneath the broiler, for about 10 minutes, turning occasionally until all sides are bubbling and getting brown. Remove and let cool. You can also do this on the grill.
- When the peppers have cooled, peel off their skins, remove the stem/core and roughly chop them.
- In a food processor or blender, combine the chopped poblanos, the spinach, the chipotle peppers, the green chilis and the cilantro.
- In a medium saucepan, heat the milk and chicken broth over medium-low heat.
- In another saucepan, heat the butter and add the garlic for about a minute over medium heat. Add the flour and whisk together for another minute. Raise the heat to medium-high. Add the chicken broth/milk mixture, and cook, stirring constantly, until the sauce comes to a boil. Reduce heat and let cook for 5 minutes. Remove from heat.
- Pour half of the sauce mixture into the blender with the chilis and spinach. Blend until smooth. Pour the mixture back into the saucepan with the remaining sauce, and season with salt (about 2 tsp).
- Heat the oven to 350. Smear about 1 cup of the sauce on the bottom of a 13×9″ baking dish. Stir about 1 cup of the sauce into the bowl of chicken, mix well.
- On a baking sheet, lay as many tortillas flat as you can and spray or brush both sides with the oil. Continue to stack tortillas on top of each other until you have about 12 ready to go. Put them in the oven for about 3 minutes, enough to make them soft. Wrap them in a warm towel to keep warm while you assemble the enchiladas.
- Taking one tortilla at a time, scoop a bit of the chicken into each and quickly roll it up. Put each enchilada fold down in the baking dish, and continue to line them up. Cover all evenly with the remaining sauce, and sprinkle the top w/ cheese. Bake for about 20 min, or until golden brown. Garnish with cilantro and enjoy!