63 February 19, 2013 Chicken & Poultry Recipes

Roasted Poblano Enchiladas with Chicken (or Cauliflower)

Name: Roasted Poblano Enchiladas with Chicken (or Cauliflower)
Prep time: 1 h
Cook time: 30 min
Total time: 1 h 30 min
Yield: 10-12 enchiladas
Cuisine: Mexican
Ingredients: Filling ingredients:; 2 cups shredded chicken ( or 2 cups roasted cauliflower- about 1 head); 12 oz Queso fresco cheese, divided ( or shredded mozzarella cheese); Note:; 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.; 1/4-1/2 tsp kosher salt; 1 tsp coriander; 1 tsp cumin; cracked pepper; lime zest from 1/2 a lime; 1 fresh poblano chile's (or 1 small can green chile's), roasted and finely chopped.; 1/3 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; pepper; Twelve 6-8 inch tortillas; ( flour, corn, multi grain, or a mix)

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Roasted Poblano Enchiladas with Chicken or Cauliflower - with a delicious velvety poblano cream sauce. Serve with fresh cilantro and lime. | www.feastingathome.com

Roasted Poblano Enchiladas with Chicken or Cauliflower are a delicious twist on the traditional. The velvety poblano cream sauce is rich in flavor with a subtle enticing heat. The secret to this sauce is from fire-roasting poblano peppers, which is easier than it seems. The enchiladas can be made two ways: with chicken as a filling, or a for unique and tasty vegetarian option, with roasted cauliflower. I love them both equally. Lime zest, queso fresco cheese, fresh cilantro, cumin and coriander give the filling a nice burst of flavor, and these could easily be made gluten free (see recipe below).

Roasting poblanos ( or any pepper) can be done a couple different ways. If you have a gas stove top, place directly over a medium low flame, turning often, for about 5 minutes until blistered and blackened. Or, you can roast in your oven on broil… until they they blister, about 10- 15minutes. If you don’t have a broil setting, you can still roast in a very hot oven, but it will take a little longer for skins to blister.

Once poblano’s are charred, place them in a bowl with a towel to cover them until cool enough to handle, about 15 minutes. Rinse under water to remove all the charred skin, core and seeds. Finely dice them.

To save a step, you could used canned green chiles instead. They will still taste good, but these fresh poblanos incorporated into the sauce actaully make me swoon, they are that good.

Today I made half the enchiladas vegetarian using roasted cauliflower. The other half were made with shredded chicken. Here is the cauliflower filling….

Feel free to play around with the filling if you like by adding sautéed mushrooms, onions, spinach or arugula. Basically you need about 2 1/2 -3 cups filling, to make 10-12 enchiladas.

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.

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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.

Another way to serve enchiladas are in individual baking dishes.

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