If making this with chicken, use left over roasted chicken or try this easy way to cook chicken for shredding. Coat chicken generously with olive oil, a sprinkle of salt and pepper and place in 400 F oven for 20- 25 minutes or until internal temp reaches 165F. Let cool and shred with two forks. Chicken will remain really moist.
Here is the chicken filling…
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.
Place enchiladas seam side down.
A little tip….
if you like your enchiladas a little crispy like I do, brush with a little olive oil and place in the oven before putting the sauce on top. Bake for 10 minutes. Then add the sauce over the crispy enchiladas and finish baking.
- Filling ingredients:
- 2 cups shredded chicken ( or 2 cups roasted cauliflower- about 1 head)
- 12 oz Queso fresco cheese, divided ( or shredded mozzarella cheese)
- 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.
- ¼-1/2 tsp kosher salt
- 1 tsp coriander
- 1 tsp cumin
- cracked pepper
- lime zest from ½ a lime
- 1 fresh poblano chile's (or 1 small can green chile's), roasted and finely chopped.
- ⅓ C chopped fresh cilantro, divided
- 1 cup diced sauted onion (optional)
- you can add other things too...sauted spinach, mushrooms, kale, arugula...
- 1 C poblano Cream sauce
- Poblano Sauce Ingredients:
- 1 fresh poblano chili roasted and finely chopped (or 1 small can green chile's)
- 3 T butter
- 3 T flour ( or rice flour)
- 3 Cups hot chicken stock (or veggie stock)
- 2 Cups Sour Cream
- salt to taste
- Twelve 6-8 inch tortillas
- ( flour, corn, multi grain, or a mix)
- Preheat oven to 400F
- 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 poblanos 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, then divide in half.
- Place half the poblanos 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 chiles)
- 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 Cups Sour cream. Whisk until smooth. Add the poblano's and taste for salt. Bring to a simmer, and turn heat off. Add 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), diced poblanos, lime zest, ⅔ 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.
- 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. Pull them out and cover with sauce. Sprinkle with remaining cheese. Bake for an additional 15-20 minutes, until golden and bubbly. Garnish with fresh cilantro.