August 29, 2012
2 poblano chiles
2 cup roughly chopped spinach leaves
2 cups skim milk
2 cups chicken broth, fat free, low-sodium
6 Tablespoons butter
3 garlic cloves, finely minced
1/2 cup all-purpose flour
salt, to taste
3 cups coarsely shredded cooked chicken
12 corn tortillas
About 1 cup Mexican cheese (Chihuahua, queso fresco)
cilantro for garnish
1. Preheat oven to 350F.
2. Make the sauce– Roast the poblanos directly over a gas flame, turning regularly, until the skins have blistered and blackened on all side, about 5 minutes.
3. Cover with a kitchen towel and, when handleable, rub off the blackened skin, tear open and pull out the seed pod and stem. Quickly rinse to remove any stray seeds or bits of skin. Roughly chop and put in a blender jar. Add the spinach.
4. In a medium saucepan, combine the milk and broth, set over medium-low heat to warm.
5. In a large saucepan, melt the butter over medium heat. Add the garlic and cook for a minute to release its aroma, then add flour and stir the mixture for a minute.
6. Raise the heat to medium-high. Pour in the warm broth mixture and whisk constantly until the sauce boils. Reduce the heat to medium and simmer for 5 minutes. Remove from the heat.
7. Pour half the hot milk/broth mixture into the blender with the chiles and spinach. Cover loosely and blend until smooth. Pour the mixture back into the saucepan with the remaining sauce. Taste and season well with salt, usually about 2 teaspoons.
8. Smear about 1 cup of the sauce over the bottom of a 13×9 inch baking dish.
9. Next, lay half of the tortillas (six) on top of the sauce that you added to the 13 x9 baking dish.
10. Stir 1 cup of the sauce into the chicken and lay all of the chicken mixture on top of the tortillas making sure to spread the chicken in an even layer on top of the tortillas.
11. Finally, layer the remaining six tortillas on top of the chicken and cover the tortillas with the remaining sauce (this will seems like a lot of sauce but the enchiladas really absorb it well so go ahead and use it all).
12. Top the sauce with the shredded cheese and place in the oven for about 20-25 minutes or until the cheese begins to brown. Remove the enchiladas and garnish with cilantro. Serves 6.
Taste Test: This was delicious! Although it used quite a few dishes, it was worth it. The roasted poblano peppers added a delicious taste and added with the spinach, made for a good amount of veggies!
Share this recipe with your friends!
Tags: , bake, chicken, enchiladas, Mexican, poblano, Rick Bayless, spinach