Recipe Background
Going-Green Enchiladas: vibrant poblanos and tomatillos with a hint of sweetness.
When I was knee-deep in graduate school stress, I stumbled upon the joy of a quick getaway with my college friends. One memorable sunny weekend, we decided a road trip to the local farmer's market was just what we needed. As we explored the bustling aisles, I was overwhelmed by the vibrant array of fresh produce. It was here that the recipe for my Going-Green Enchiladas was born. Poblano chiles glistened in the sun, calling my name, accompanied by bushels of freshly husked corn. The vendors convinced us that nothing paired better with these than crisp tomatillos and bright cilantro.
After returning to my tiny apartment, we gathered in my cramped kitchen, and I bravely took command. The smoky scent of charring poblanos mingled with the sharpness of diced onions, setting the perfect backdrop for impromptu dance breaks in between stirring. One of my personal discoveries was adding a touch of sugar to the simmering tomatillo sauce; a chef friend once whispered that it gently enhances the natural acidity. Long after my friends had departed, the smell of cumin lingered, and I was left with both a recipe that embraced spontaneity and a heart full of laughter.
Rolling the tortillas tightly became a ritual of sorts. I found that a sprinkle of queso fresco down the middle ensured even melting and a satisfying bite. It’s a trick I've carried into many meals since. Each time I whip up these enchiladas, I'm reminded not only of that carefree trip but of the camaraderie born over shared meals, laughter, and the gentle hum of a blender.
Ingredients
- 3 large poblano chiles
- 3 tablespoons olive oil divided
- 2 cups onion diced, divided
- 6 cloves garlic roughly chopped, divided
- 1 cob corn shucked and kernels cut off, can substitute 1 cup frozen corn, thawed
- 2 cups chicken breast or thighs boneless and skinless, cooked and diced
- 1 teaspoon cumin
- 3 teaspoons coriander divided
- salt to taste
- pepper to taste
- 3/4 cup cilantro chopped, divided
- 1 pound tomatillos husks removed, washed, quartered
- 1/2 jalapeño diced
- 1/2 cup water
- 1 teaspoon lime juice
- 1 teaspoon sugar
- 8 ounces queso fresco cheese crumbled
- 8 corn or flour tortillas fajita-sized, toasted or grilled
Directions
- Over a gas burner or in the oven, char each of the poblano chiles on all sides until they are tender.
- Transfer the chiles from the heat, wrap them in foil, and let them steam until they have softened, about 10 minutes.
- In a large skillet over medium-high heat, add 1 tablespoon of the olive oil and 1 cup of the onions and cook, while stirring until they are tender, about 3-4 minutes.
- Reduce the heat to medium. Add 4 of the chopped garlic cloves to the onions and sauté until they are fragrant, about 2 minutes.
- Add the corn to the onion mixture. Increase the heat to medium-low and cook, about 5 minutes.
- Add the diced chicken, the cumin, 1 teaspoon of the coriander, the salt, and the pepper to the corn mixture and sauté until the meat is warmed through. Turn off the heat.
- Transfer the charred poblano chiles from the foil and rinse them under running water.
- Rub the charred skin off of each of the poblano chiles and discard the seeds and the stems.
- Dice the remaining portion of the poblano chiles. Add 1/2 of the diced poblanos to the chicken mixture and reserve the rest for the sauce.
- Sprinkle 1/4 cup of the cilantro over the chicken filling and keep warm.
- Preheat the oven to 350 degrees F.
- Grease a 9x13-inch baking dish.
- In a blender, add the reserved diced poblano chiles, the tomatillos, the remaining onions, the remaining garlic, the jalapeños, the water, the remaining coriander, the salt, the pepper, the remaining olive oil, the lime juice, and the sugar and blend until it is smooth.
- In a medium pot over medium heat, add the sauce mixture and bring to a simmer. Cook, about 5-6 minutes.
- Turn off the heat and stir the remaining cilantro into the sauce mixture.
- Pour 1/4 cup of the green enchilada sauce into the chicken mixture and stir to combine.
- Pour just enough of the green enchilada sauce into the bottom of the prepared baking dish to lightly coat it.
- Place 2-3 tablespoons of the queso fresco in a line down the center of each of the toasted tortillas and top with 1/3 cup of the chicken mixture.
- Tightly roll each of the tortillas up and place them seam-side down in the prepared baking dish.
- Surround the sides of the enchiladas with any of the remaining chicken mixture and smother the tops with the remaining green enchilada sauce.
- Evenly sprinkle the enchiladas with any of the remaining queso fresco.
- Bake the enchiladas until they are warmed through and the queso fresco is melted, about 20-25 minutes.
- Serve.
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