Thursday, December 17, 2009

Feedback with a photo

It is nice to get feedback on some of the recipes I post. Today I got one from a reader and this time they sent a photo.
The reason I am posting it, is because the photo and the end result seems better than mine!
There is nothing better to see that someone has taken the recipe and put their signature on it!
That is what cooking is all about!

Here are his comments:

Great recipe! We had left over cornish game hens which was enough to make six enchiladas; we each ate three.
Chili sauce was great and easy to do. I reduced all by 1/4 to match quantity of meat and I used the last 5 minutes on broil to get the cheese browned a little.
Recipe is a keeper.. Great with margaritas and Pacifico.

Sunday, December 13, 2009

Chicken Enchiladas with Chili Sauce

I usually do not like dishes with gobs of sauce because first they are high in calories and second they can sometimes mask the flavors in the main ingredient. Therefore most of the time I will simply make a vinaigrette type or stock reduction with some other ingredients tossed in for effect.
But not this time, I had a hankering for some enchiladas swimming in a nice tasty thick sauce.
This recipe is pretty simple , basic Bechamel sauce shredded chicken and cheese, bake let cool and eat.

B├ęchamel is one of your basic sauces to which you add lots of things to , so if you do not know how to make it, here it is. ( I think I am repeating myself in a previous listing ) 6- 8 oz of unsalted butter 2 cups chicken stock 2 cups whole milk 1/2 cup all purpose flour Take the butter toss it into a 4 qt pan, melt it, when melted stir in the flour until totally coated. In another pan heat milk and stock until almost boiling. When ready ladle in the liquid while whisking it in, until all is accepted. Stir more to be sure there are no clumps or lumps. ( I just had to say that, kina ryhmes) Once all incorporated, let thicken and reduce flame to low simmer and let it bubble away for a few minutes. Be sure you stir it now and then to keep it from burning. After 5 minutes remove from heat and set aside.

Now depending on the flavor you like the best, chili wise, roast up a couple. I used the Poblano Chili and roast on the open flame of the eye of the stove. Turn to roast evenly

After the chili is totally blistered ( about 5 minutes ) remove from heat, put in a paper bag and seal, wait about 10 minutes, it will steam in the bag. ( Good thing )

Remove from bag, remove with your fingers the charred skin, cut it open in half, remove the seed and the top of the pepper.

If you do not have to run it under water so much the better, but if you wish and need to , rinse with a little water as possible ( Flavor goes with some of the water ) then slice into strips.
( This is what is called Ristras )
Toss into a blender, take about half of the Bechamel and put it in the blender. Now, you can do one of two things here.
Keep going or add another flavor.
For this recipe I added Spinach. I have also used Watercress (Berro) Wilted Chard, Sauteed Leek Whites, If you want corn flavor you could add a corn, etc....You get the idea?
I added a large handful of washed Spinach, into the blender and blend away for about 2 or 3 minutes until it is all blended up!
Return to the Bechamel pot, stir, and season.
Ok, what do you mean season?
You are the one who is going to eat this, so how would you like it?
I would put in about a teaspoon of Kosher Salt. About a half teaspoon of red pepper flakes, or maybe some Cayenne.
If you don't want it too salty, omit the salt, keep the pepper,
If you don't like it to spicy, omit the pepper, keep the salt.
Got It?


Take the chicken and be sure it is shredded, ( stringy) This is great for chicken leftovers. Or if you are doing this without chicken a Deli Rotisserie Chicken is perfect.
Discard about half the skin ( unless you like fattening delicious skin)
Put into a bowl and add about one cup of the Green Sauce.
Mix to cover well.
Take a 9x12 ovenproof dish. Take about a cup or so, to cover the bottom of the pan with the Green Sauce.
Take and warm some corn tortillas, in a oven so they are pliable, or if you have fresh tortillas direct from a tortillaria, this is when I usually make this so it eliminates the warming step.
Take the open tortilla, spread about 1/4 cup of the chicken mixture and roll up the tortilla and place the seam end down on to the bed of delicious green chili sauce.
After you have roll up about a dozen of these big cigars, you should be finished with the chicken. If not, make yourself a chicken taco.
Put the rest of the sauce on top of the formation of rolls, spread the sauce to be sure it covers all of them.
Now, if you like, this is optional, take about a 1/2 to 1 cup of cheese and top all along the top with cheese, slam it into a 375 degree oven for about 20 minutes or until the sauce is bubbling or the cheese is totally melted and starting to brown.
Remove , wait until you can eat it without burning your mouth.

Stuff you will need:

2 or 3 Poblano Chilis ( Chili Negro in some areas, Pasillo in the states )
1 Cup packed greens ( Spinach, Watercress, Cilantro )
2 cups chicken stock
2 cups whole milk
6 oz butter
1/2 cup flour
Salt and Pepper
4 cups shredded chicken, or one whole small, Pollio Rostizado)
12 corn tortillas
4 garlic cloves smashed and sauteed in the butter.
Hand full of shredded cheese, like Asadero or Chihuahua, or Monterrey Jack.
Cilantro and Green Onion for garnish.

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