Creamy chicken enchiladas with poblano sauce
11 August 2020 01:17 pm
- 3 cups cooked shredded chicken
- 1–2 cups corn – fresh or frozen
- 1 tsp coriander
- 1 tsp cumin
- 2 tablespoons fresh cilantro, chopped
- 2 scallions, sliced
- salt and pepper to taste
- 1 tablespoon lime zest
Poblano Sauce Ingredients:
- 1 fresh chili roasted, peeled and finely chopped
- 2 tablespoons butter
- 1 shallot, chopped (or half an onion, finely diced)
- 2 tablespoons flour
- 1 1/4 cups chicken broth or stock (or veggie broth)
- 3/4 cups Sour Cream( curd)
- 1 teaspoon ground coriander
- 1/2 teaspoon salt and pepper
- 6–8 x 8-inch tortillas (flour, corn, or a blend- my preference)
- 1 1/2 cups queso fresco cheese, or shredded mozzerella cheese
- Preheat oven to 180 C
- Make the Filling: Prepare chicken and place in a bowl. Add corn. Mix with cumin, coriander, salt, pepper, scallions, fresh cilantro and lime zest. Set aside.
- Roast the poblano (directly over a gas flame) turning regularly, until the skins have blackened and blistered. 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. Dice finely. (If pressed for time, you can skip this step entirely by substituting 1 small can of green chillies)
- Make the sauce: In a medium pot, over medium heat melt 2 T butter and saute shallot until golden and fragrant, about 3-4 minutes. Add 2 T flour, and toast, stirring 2-3 minutes on med-low heat. Whisk in 1 1/4 cups chicken broth. Stir in Sour cream or curd , whisk until smooth. If using canned chilies, add 1/2 the can now, along with coriander, salt and pepper. Save the remaining chilies and add Season sauce with salt and pepper to taste. Add some to the filling if you want.
- Assemble: Grease one 9 x 13-inch pan. Place 2/3 cup Poblano Cream Sauce in the bottom of the baking dish, just enough to lightly coat the bottom. If your tortillas are not soft and pliable, which is often the case with 100 % corn tortillas, place them them in a microwave, covered for a few seconds, or spread on a sheet pan and place in a warm oven for a few minutes, or lightly toast over a gas flame on the stovetop, or quickly pan-sear. Divide the filling evenly between the tortillas. Add 2-3 tablespoons cheese, roll up and place, seam-side down in the pan on top of the sauce. Pour remaining sauce over top. Feel free to add more cheese if you like.
- Cover with foil, place in a 180 C for 20-25 minutes. Remove foil.
- Bake for an additional 10-15 minutes, or until golden and bubbly.
- Garnish with fresh cilantro and scallions.