This week I deemed Friday night “Mexican Night”. Why? There really was no real reason; outside I could not live another day without having these enchiladas. I have a special fondness for this recipe; it was one of the first dishes I ever learned how to make. I learned how to make it from my ex boyfriend’s mother, an excellent cook and a Dane (I know that sounds weird – learning to cook Mexican food from a Dane). Over the years I have made some small changes but the overall flavor remains true to the original, simple but rich. Each new ingredient you add brings dimension to the aromas emanating from the kitchen, filling the house, and the rest of the neighborhood, with onion, cumin, and finally cheese as it comes to a golden brown in the oven. I did not manage to get many pictures of the final product, as the group I was cooking for were all crowded around the oven door by the time the enchiladas were ready, they really are that good. Give them a go; you will make friends for life.
Ingredients
3 ½ lbs boneless chicken breast, cut into large cubes
3 fresh poblano chilies (skinned and seeded, see note)
1 jalapeno (skinned and seeded, see note)
1 large tomato, peeled, seeded, and chopped (or, if not in season, one standard can
chopped tomato)
1 T butter
1 white onion, finely chopped
2 garlic cloves, minced
½ t cumin
½ c chicken stock
2 packages large flour tortillas
1 ½ c heavy whipping cream
2 cups shredded cheese (Chihuahua or Monterey Jack, the pre shredded Mexican four
cheese blend also works well)
Salt to taste
Method
1. Heat the butter on medium high heat, when it is about to brown add the onion and garlic, saute until they begin to soften.
2. Next add the poblano and jalapeno peppers, saute until they begin to release their juices (about 3-4 minutes). At this point the onion should be starting to take on a golden hue.
3. Next add the tomato, cumin, chicken and stock. Bring to a boil, once the outside of the chicken has begun to cook (turns white) reduce to a simmer and cover for 1-2 hours.
4. Take the chicken off the heat and shred with two forks.
5. Clean the counters really well and put the tortillas out. Put the mixture in the center of the tortilla and roll tightly. Do not tuck the ends in, we want the cream to be able to penetrate the enchilada as they bake. This will be very messy, embrace it.
6. Pack the enchilada tightly in a casserole tray.
7. Once all of your enchilada are made, poor the rest of the juice and any leftover chicken over the top.
8. And then the cream (I actually use closer to two cups of cream).
9. And then coat with the cheese.
10. Place the whole thing in the oven at 350 until golden (about 15-20 minutes).
11. To serve: add any combination of salsa, Salsa Verde, Guacamole, sour cream, cilantro and Pico de Gallo.
Enjoy!
NOTE: To get the skins to come off the poblano and jalapeno peppers easily first place them on a cookie sheet and broil, turning occasionally until very blackened and bubbling.
Then put the peppers into ziplock bags, the steam will essentially remove the skins from the rest of the flesh.
Once cool enough to handle you can easily pull out the seeds and skin with your fingers, leaving just the "meat" of the pepper behind.
Best mexican meal i've ever had. If Rachel had her own restaurant i'd be a frequent customer!
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