Yup. Still in Mexican mode. How about I am always in Mexican mode. I could eat Mexican cuisine every day for a year and never get sick of it. There is so much variety that I highly doubt I will ever get bored with it.
Today we are making enchiladas verdes con pollo. A super simple and super tasty dish that will impress your significant other, your kids, even your fussy MIL.
2 Cups shredded, cooked chicken *
1 Cup onion, diced
1 Cup diced poblano peppers
3 Cloves garlic, minced
Salt & Pepper to taste
3 Tbsp Flour
4 Cups Chicken or turkey stock (preferably home-made), divided
3/4 Cup Fresh cilantro, chopped
1 Cup Monterey jack cheese, grated
1 1/2 tsp. Ground cumin
2 Tbsp Olive Oil
2 Cups Green Chile Sauce (Tomatillo Salsa)
6 ~ 6″ Tortillas (flour or corn, your choice)
* In a medium saucepan, heat 2 cups of the chicken or turkey stock to boiling. Add 2 boneless, skinless chicken breasts, cover, reduce to medium-low and simmer until chicken is no longer pink in the middle (about 20-25 minutes). Remove and let cool enough to handle, then shred the chicken, cover and set aside.
In a large saucepan, heat the Olive Oil over medium heat and add the onions and peppers; cook until vegetables are softened (about 5 minutes). Add the minced garlic, cumin and salt/pepper to taste; cook, stirring constantly, for about another minute or two.
Sprinkle flour over the veggies and cook, stirring constantly, for a minute. Slowly add the chicken stock, stirring constantly to prevent lumps until well blended. Bring to a boil, stirring to prevent scorching then reduce to min-heat. Add reserved chicken and cilantro and combine. Remove from heat.
To make enchiladas:
In a large baking dish (spray first with non-stick spray), spread a couple tablespoons of green chile sauce.
Using a large dinner plate, spread about a half cup of green chile sauce onto the plate. Dip tortillas into the sauce, turning to coat both sides. Into the center of each tortilla, sprinkle grated cheese and about 1/3 cup of the chicken mixture. Roll up the enchilada cigar style (leave ends open) and using a spatula, carefully lift it off the plate and place in the baking dish, seam side down. Repeat with remaining tortillas and chicken mixture. Spread the top with all the remaining chile sauce and more cheese if desired.
Bake, uncovered, in a 350°F oven for about 25-30 minutes. Makes 6 enchiladas. Serve with guacamole, queso fresco (or sour cream) and garnish with more chopped cilantro.
this is pretty much the way I make mine too. In fact that’s dinner tonight. I love them and like you, could eat these every single night of every single week. My hips however might have an issue with it.
LMAO! I hear you Anne… 🙂