Can't make your way to Mexico? Take a hiatus with a Monterrey-inspired meal. While the basic chicken enchilada recipe calls for salsa verde, which often already includes roasted poblano [1] chiles, the second recipe requires roasting the peppers yourself. Don't be intimidated by the task —it's as simple as holding the poblanos for a few minutes over a flame and then peeling off the charred skin — but this roasting technique adds another complex layer of flavor to an already delicious dish. To get both recipes, .
From Rachael Ray [3]
Ingredients
8 soft corn tortillas
Filling
3 cups chicken broth
4 pieces boneless skinless chicken breast, 6 to 8 ounces
1 bay leaf, fresh or dried
2 sprigs fresh oregano
1 small onion, quartered
2 tablespoons tomato paste
1 teaspoon chili powder, 1/3 palm full
1 teaspoon ground cumin
Salt
Sauce
2 cups tomato sauce
2 teaspoons hot cayenne pepper sauce, several drops
1/4 teaspoon ground cinnamon, 2 pinches
1 teaspoon chili powder
2 1/2 cups shredded Monterey Jack
Directions
- Preheat the oven to 275°F.
- Wrap corn tortillas in foil and warm in the oven.
- Bring broth to a boil in a sauté pan. Set chicken into broth with bay and oregano and onion.
- Return to a boil, cover and reduce heat to simmer. Poach chicken in broth 10 minutes.
- Remove chicken breasts to a bowl and shred with 2 forks. Add 1/2 cup of cooking liquid and tomato paste, spices and salt and work through the chicken using the forks.
- Combine all sauce ingredients and heat through, keeping warm until needed.
- Remove tortillas from oven and switch broiler on high.
- Pile chicken mixture into warm corn tortillas and roll.
- Line casserole or baking dish with enchiladas, seam side down.
- Pour hot tomato sauce over the chicken enchiladas and top with cheese. Place in enchiladas in hot oven 6 inches from broiler and broil 5 minutes to melt cheese and set enchiladas.
Serves 4.
Print recipe with images [3] | without images [3]
From Bon Appétit [5]
Ingredients
2 poblano chiles (8 ounces total)
6 tablespoons vegetable oil, divided
12 (5- to 6-inch-diameter) corn tortillas
4 cups salsa verde, divided
2 cups shredded roasted chicken, divided
3/4 cup sour cream, stirred to loosen, divided
6 oz (1 1/2 cups packed) grated Emmentaler, Muenster, or Mexican Chihuahua cheese
3 tablespoons chopped fresh cilantro
Pickled red onions
Directions
- Char chiles directly over gas flame or in broiler until blackened all over. Enclose in paper bag; let stand 10 minutes. Peel and seed, then cut into 2x1/2-inch strips.
- Preheat oven to 375°F. Heat 2 tablespoons oil in medium skillet over medium heat. Add 1 tortilla to skillet; cook until slightly softened, about 15 seconds per side, turning with tongs. Transfer tortilla to paper towels to drain. Repeat with remaining tortillas, adding oil to skillet as needed.
- Spread 1/2 cup salsa over bottom of 8x8x2-inch glass baking dish. Arrange 4 tortillas over salsa, covering bottom of dish completely, overlapping slightly, and extending about 1 1/2 inches up sides of dish. Scatter 1 cup chicken over tortillas, then half of poblano strips. Spoon 1 1/2 cups salsa over, spreading evenly. Spoon 1/4 cup sour cream over in small dollops. Cover with 4 tortillas, overlapping slightly. Layer with remaining 1 cup chicken, remaining poblanos, 1 cup salsa, and 1/4 cup sour cream. Cover with remaining 4 tortillas, then 1 cup salsa, and remaining 1/4 cup sour cream. Sprinkle with cheese.
- Bake casserole until bubbling and cheese is lightly browned, about 35 minutes.
- Cut into 6 pieces; divide among plates. Sprinkle with cilantro. Spoon pickled red onions alongside.
Serves 6.
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Source [6] and Source [7]