Roasted Poblano Sauce:
Ingredients:
-
1 large poblano chile
-
3/4 cup cream
-
4 oz cream cheese
-
1 tbsp sour cream
-
2 cloves garlic minced
-
2 tsp salt
-
1 tsp pepper
Method:
-
Mince garlic then create a paste
-
Roast pepper over gas flame until charred/blistered on all sides OR in an electric oven cut a few holes in pepper then broil under high until blistered/charred on all sides
-
Place pepper in a container and seal. Ziploc bag will also work
-
Steam in container/bag for 15 minutes
-
Remove and wipe off most of char with paper towel
-
Remove seeds andcut into smaller pieces and place in a blender
-
Place remaining ingredients into blender
-
Blend until all incorporated and smooth
-
Season and taste, should be a little bit salty
Chicken Enchiladas:
Ingredients:
Yields 6 enchiladas
-
6 corn tortillas
-
2 large chicken thighs diced
-
3/4 cup shredded cheese
-
1/4 cup beer
-
1 tbsp shallots minced
-
2 cloves garlic minced
-
1/2 tsp oregano
-
1/2 tsp paprika
-
1/4 tsp chili powder
-
1/4 tsp cayenne pepper
-
1/4 tsp cumin
-
1/2 cup corn drained
​
​
Watch the Tutorial:
Chicken Enchiladas Method:
-
Add diced chicken to a mixing bowl
-
Add all the dried spices
-
Mix well into the diced chicken
-
Heat skillet to medium high heat with a bit of olive oil (2 tsp)
-
Once a bit of onion will sizzle add the garlic and onion and cook until translucent and fragrant 3-4 minutes
-
Add the chicken and spread out and let cook untouched for 4-5 minutes
-
Stir fry the chicken until browned on all sides
-
Add the corn and mix well and cook 2 minutes
-
Deglaze the pan with 1/4 cup of beer
-
In a large baking dish place 1/4 cup of the poblano sauce on the bottom of the dish
-
Build the enchiladas in the dish add a bit of cheese and roll up
-
Add the remainder of the poblano sauce over the top then on the sides
-
Add remaining shredded cheese to the top
-
Bake at 350F/175C for 30 minutes