Does anyone have the recipe (or a similar one) for the "Enchiladas de poblano" from Carlos O'Kelly's?

Answer 1

Enchiladas in Poblano Sauce

Poblano Sauce

12 tomatillos, husks removed
1/2 large white onion, chopped
4 cloves garlic
1 cup pumpkin seeds, toasted (available in bulk
in specialty markets and some grocery
stores; reserve 1/4 cup for garnish)
3 poblano chiles, charred, seeded, ahdpeeled
1 corn tortilla, lightly toasted and
torn into small pieces
1 hoja santa leaf, lightly toasted and deveined
(optional; available in some ethnic or
specialty markets and in pots at some
herb nurseries)
2 cups chicken stock
1 small bunch cilantro, thick stems removed
(reserve some sprigs for garnish)
2 teaspoons brown sugar
1 1/2 teaspoons salt, or to taste
1/4 teaspoon black pepper

Preheat broiler to high. Put tomatillos, onion, and garlic in an ovenproof pan and broil, turning occasionally, until tomatillo skins are blistered and lightly charred (15 to 20 minutes). Let cool.

In a large bowl, combine broiled ingredients remaining ingredients. Transfer mixture in batches to a blender and puree until smooth. Pour pureed sauce into a pan and bring to a boil. Lower heat and simmer for 30 minutes. Sauce should be moderately thick; add water to thin if necessary. Keep warm.

Enchiladas

vegetable oil for frying (not olive oil)
8 thick white-corn tortillas
poblano sauce (recipe above)
12 ounces cooked chicken, shredded
1/2 large white onion, chopped
6 ounces Monterey jack cheese, grated

Preheat oven to 350 degrees. Heat oil in a frying pan until very hot, then lightly cook tortillas for 2 or 3 seconds on each side (do not allow to become crisp); drain on paper towels. Dip each fried tortilla in warm poblano sauce, moistening both sides, and lay on a flat surface. Put shredded chicken down the center of each tortilla, sprinkle with chopped onion, and roll to make enchiladas. Transfer to an ovenproof dish that will hold enchiladas snugly. Cover enchiladas with poblano sauce, sprinkle with cheese, and bake for approximately 20 minutes.

To serve place 2 enchiladas on each plate and garnish with reserved pumpkin seeds and cilantro sprigs. Serves 4.



Chicken Enchiladas with
Poblano Cream Sauce

2 lbs chickens, baked (bone-in or boneless skinless)
1 lb poblano peppers, roasted
1 onion, chopped
10 flour tortillas
1 (10 1/2 ounce) can cream of chicken soup
8 ounces shredded monterey jack cheese
garlic salt
black pepper
shredded lettuce
rice, cooked


To roast poblanos, slice in half, seed, flatten halves with palm of hand and place skin-side-up on cookie sheet. Broil for about 10 minutes on top rack of oven until skin is brown and bubbly. Immediately remove to plastic bag or container and place in refrigerator (this makes peeling skin very easy later!).
Meanwhile, season chicken with garlic salt and black pepper. Bake at 425° for about 30 minutes.
Remove chicken from oven and set oven temp at 350°. Allow to rest to maintain juiciness. Reserve cooking juices. Shred chicken by lightly pulsing in blender or pulling apart with two forks. Set aside.
Peel and discard skin from cooled poblanos. Place poblano "meat" in blender, add cream of chicken soup and reserved juice from chicken's baking pan. Puree until smooth.
Place about 2 Tbsp shredded chicken in a tortilla and top with a little shredded cheese and onion. Roll up and place in 11x13 baking dish. Repeat for all tortillas in package.
Sprinkle tops of enchiladas with any extra cheese and onion. Pour poblano cream sauce over enchiladas, covering completely. Bake in 350° oven for about 30 minutes, til warmed through. Serve with side of rice and shredded lettuce.