Enchiladas in poblano chile sauce recipe Share this recipe on Facebook
Chicken enchiladas cooked in a poblano chile sauce, served with guacamole or salsa. A perfect dish that can be served with Mexican fried rice for a complete meal. The chicken can be substituted with cooked minced or shredded beef for a beef enchiladas version.
Preparation time: 10 minutes, Cooking time: 50 minutes, Serves: 4 - 6
For the poblano chile sauce
12 tomatillos, husks removed
1/2 large onion, peeled and chopped
4 garlic cloves
3/4 cup toasted pumpkin seeds
3 poblano chiles, charred, seeded, and peeled
1 corn tortilla, lightly toasted and cut into small pieces
2 cups chicken stock
1 small bunch cilantro (coriander), stems removed
2 tsp brown sugar
1 1/2 tsp salt (or to taste)
1/4 tsp black pepper
For the enchiladas
Vegetable oil (for frying)
8 corn tortillas
12 ounces cooked chicken
1 medium white onion, chopped
6 ounces mild cheddar or Monterey Jack cheese, grated
Prepare the poblano sauce
Preheat broiler to high. Put the tomatillos, onion, and garlic on a baking sheet or ovenproof pan and broil until the tomattillo skins are blistered and
lightly charred (about 15 to 20 minutes). Remove from the broiler and allow to cool. In a large
bowl combine the broiled tomatillos, garlic and onion with the remaining ingredients. Transfer batches of the mixture into a blender and process until smooth. Empty the pureed sauce into a pan over medium high heat and bring to a boil. Lower heat and
simmer for 30 minutes, adding water if necessary to keep the sauce moderately thick.
Make the enchiladas
Preheat oven to 350 degrees.
Heat the vegetable oil in a frying pan until very hot
and lightly cook each tortilla for 4 to 5 seconds per side (do not overcook). Drain on paper towels.
Dip each fried tortilla
in the warm poblano sauce covering both sides with the sauce. Lay the tortilla on a large plate and spoon some of the cooked chicken meat along the center. Sprinkle with the chopped
onion and roll up to make an enchilada. Transfer to an ovenproof dish, large enough to hold 8 enchiladas, one placed next to the other.
Repeat the above procedure for the remaining tortillas, placing each enchilada next to each other, seam side down.
Pour enough poblano sauce on
top of the enchiladas to cover them, sprinkle with the cheese, and bake in the oven for 15 to 20 minutes, or until the cheese is bubbly.
Serve enchiladas garnished with coriander sprigs together with guacamole, salsa, sour cream or your favorite Mexican condiments.
Notes and tips
To cook the chicken, place it in a cooking pot, cover with water, season with salt and pepper, add some garlic cloves and chopped onion, a bit of cumin and oregano, bring to a boil, lower heat and simmer for 20 to 25 minutes. Remove from heat, let cool and then shred using your hands.