May. 5th, 2013

nverland: (Monthly-May)
[personal profile] nverland
Black Rhino
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Creamy Poblano Enchiladas with Chicken (or Cauliflower)

Ingredients:

Filling ingredients:
2 cups shredded chicken (or 2 cups roasted cauliflower- about 1 head)
12 oz Queso fresco cheese, divided (or jack or mozzarella cheese)
Note: Cotija cheese, a Mexican style cheese is much more salty than Queso fresco, so make sure to use Queso fresco, not Cotija….the packages look similar, but there is a big difference.
1/4-1/2 tsp kosher salt
1 tsp coriander
1 tsp cumin
Cracked pepper
Lime zest from 1/2 a lime
2 fresh Poblano chilies (or 2 small can green chilies), roasted and finely chopped.
1/3 C chopped fresh cilantro, divided
1 cup diced sautéed onion (optional)
You can add other things too…sautéed spinach, mushrooms, kale, arugula…
1 C Poblano Cream sauce


Poblano Sauce Ingredients:
3 T butter
3 T flour (or rice flour)
3 Cups hot chicken stock (or veggie stock)
2 Cups Sour Cream
Salt to taste
Pepper

Twelve 6-8 inch tortillas (flour, corn, multi grain, or a mix)


Preheat oven to 400F
Instructions:
Prepare chicken (or cauliflower): coat chicken on all sides with olive oil, a sprinkle of kosher salt and cracked pepper. Place on a sheet pan in a 400F oven for 20-25 minutes until chicken reaches 165F. Remove and let sit until cool enough to handle. Shred with two forks or with your fingers and place in a medium sized bowl. (Or, for a great vegetarian option, substitute roasted cauliflower, prepared same way in bite sized pieces).

Roast the Poblano directly over a gas flame ( or on a baking sheet 4 inches below a very hot broiler) turning regularly, until the skins have blistered and blackened on all sides. Place in a bowl, cover with a kitchen towel and let cool. Under running water rub off the blackened skin, carefully tear open and pull out the seed pod and stem and rinse all the seeds away. Finely dice, divide in half. Place half the Poblano in the bowl with the chicken, saving the other half for the sauce. (If pressed for time, you can skip this step entirely by substituting 2 small cans of green chilies)


Make the sauce:
In a medium pot, melt 3 T butter. Add 3 T flour ( you can substitute rice flour). Let cook 5 minutes on med low heat until mixture has turned a lovely golden brown. Don’t hurry this. Whisk in 1 cup hot chicken stock, add the remaining stock and stir until thick and bubbly. Add 2 C Sour cream. Whisk until smooth. Add the remaining poblano’s and taste for salt. Bring to a simmer, and turn heat off. Adjust salt if needed. (I did not add more salt as my chicken stock was fairly salty.)

Make the filling:
In a medium bowl add shredded chicken ( or cauliflower), half of the diced poblanos, lime zest, 2/3 of the crumbled queso fresco, sauted onion, half of the cilantro, cumin, coriander, cracked pepper. Fold in 1 Cup of the cream sauce. Taste for salt, add if needed.


Assemble:
Grease two 8 x 13 in pans.Place a little poblano cream sauce in the baking pan first….just enough to coat the bottom. If your tortillas are not soft and pliable, which is often the case with 100 % corn tortillas, you could place them them in a microwave covered for a few seconds. Or spray with cooking spray and spread on a sheet pan and place in a warm oven for a few minutes. Or lightly sear each one in a skillet. For this recipe, I used an 8 inch tortilla that was half corn/half flour and they were very pliable, so no need to soften them.

Distribute the filling evenly between 10-12 tortillas. Roll up and place, seam side down on the sauce. Brush with a little olive oil, and place in a 400 F oven for 10 minutes until crispy and golden. Cover with remaining sauce. Sprinkle with remaining cheese. Bake for an additional 15-20 minutes, until golden and bubbly. Garnish with fresh cilantro.
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