I promised for a delicious recipe using the delicious Chipotle and Ancho Peppers in Adobo that I shared yesterday.
Well, lucky you, I've got two for you.
I think that I've confessed my love of Tex-Mex before,
but I guess I'll do it again.
I am a Tex-Mex junkie.
I could eat it everyday.
The problem is that I usually am not that sure in my cooking skills for this illustrious cuisine.
Usually I can just go to a super fun Mexican restaurant and get a really good meal for a really good price.
That is, until I discovered this recipe.
It literally changed my perspective of Tex-Mex.
I could, actually make something that tasted like it came from the best Mexican restaurant right in my own kitchen.
It was spicy and super cheesy all at the same time.
I know, some of you are shaking your heads and wondering why I am thinking that Mexican food is hard to prepare.
I don't think it's actually hard.
It's just kind of difficult to get that right proportion of spices correct.
And when it is wrong, it is so wrong.
Ok, so I'll stop my rambling and get on to the recipes.
Chicken Enchiladas with Poblano Cream Sauce and Poblano Rice
2 cups shredded chicken
12 ounces monterey jack and sharp white cheddar cheese, shredded ( I used 8 ounces monterey jack and 4 ounces cheddar)
1/4 teaspoon kosher salt
1 teaspoon coriander
1 teaspoon cumin
zest from 1 lime
2 roasted poblano peppers, chopped
2 Chipotle or Ancho peppers in adobo, chopped
1 cup sautéed onion
1 cup poblano cream sauce
12 6-8 inch tortillas ( I used corn)
For the Poblano Cream Sauce:
2 tablespoons butter
2 tablespoons flour
1 1/2 cups hot chicken sauce
3/4 cup sour cream
2 roasted poblanos, finely chopped
1/2 teaspoon garlic powder
To make the enchilada filling:
In a medium bowl, add the shredded chicken, 2/3 of the shredded cheese, salt, coriander, cumin, pepper, lime zest, poblano peppers, chipotle peppers, and onion. Mix well.
To make the sauce:
Melt the butter in a large saucepan. Whisk in the flour until lightly browned, about 1-2 minutes. Gradually whisk in the chicken stock and cook, whisking constantly, until incorporated, about 1-2 minutes. Stir in the sour cream. Add the poblanos and the garlic powder and simmer until the sauce has thickened, about 2 minutes. Season with salt and pepper to taste. Remove from heat.
To assemble the enchiladas:
Preheat the oven to 400 degrees. Prepare 2 8x13 pans, Place a little bit of the poblano cream sauce in the bottom of the pan. Soften your tortillas by placing in the oven or the microwave. Distribute the filling evenly between the tortillas, roll, and place seam side down on the sauce. Brush will olive oil and bake for 10 minutes until crispy and golden. Cover with the remaining sauce. Sprinkle with the remaining cheese. Bake for an additional 15-20 minutes, until golden and bubbly. Garnish with avocado slices and sour cream.
For the rice:
1 tablespoon plus 1 1/2 teaspoons vegetable oil
1/2 cup chopped white onion
2 poblano peppers, roasted and chopped
1 tablespoon adobo sauce
2 teaspoons garlic, minced
1 teaspoon cumin
1/2 teaspoon salt
1 3/4 cups chicken stock
1 cup long-grain white rice
In a medium sauce pan, heat the 1 1/2 teaspoons of oil over medium-high heat. Add the onions and chilies and cook, stirring for 3 minutes. Add the adobo sauce, garlic, cumin, salt, and 1/2 cup of the chicken stock. Remove from heat.
In another pan, heat the remaining tablespoon of oil over medium heat. Add the rice and cook, stirring until translucent, 1 to 2 minutes. Add the mixture from the other pan and stir to incorporate most of the liquid, about 2 minutes. Add the remaining stock, stir and cover. Lower the heat to medium-low. Simmer without stirring, until the rice is tender and the liquid is absorbed, 15 to 20 minutes.