hornian
1,000+ Posts
So I was watching PBS the other day and Rick Bayless was on and made these enchiladas. And I thought to myself, you know what, I can make those.
So I did.
The only problem was he never gave any measurements, so I had to do everything by feel. It turned out alright, but I'll be tweaking this recipe when I make them in the future.
And yes, there's a lot of pictures, flip flop.
First things first, I need a drink. When I was in HEB, I noticed they had grapefruit soda. Why is this important? Because it allows me to make my favorite tequila drink: a paloma. Ingredients: lime juice, tequila, and the aforementioned grapefruit soda:
I squeezed half a lime, added a strong pour of tequila, and topped it all off with the grapefruit soda. Mix it all together and you have this lovely concoction. Delicious.
Next, I rinsed off two poblano peppers and threw them in a skillet to get to sizzlin. You want to blacken all sides, it should take about 15 or 20 minutes total.
While those were cooking, I took one of those pre-cook rotisserie chickens they sell at the grocery story and shredded all the meat by hand.
After I had shredded all the chicken, the peppers were done.
I rinsed them in the sink, got all the blackened skin and the seed pods out, and was left with this:
Gave those a rough chop, and then set it aside for now.
Next, starting to get the sauce together. I combined equal parts milk and chicken broth in a saucepan. This is one of the things I'll tweak, since I used too much milk/and broth I think. Instead of a quart of each, I think 3 cups of each will do better in the future.
While the milk and broth were warming up (not boiling, mind you) I melted a stick of butter in another pan, and sauteed some minced garlic. This didn't take long, maybe a minute or so, don't want to burn the garlic.
Then, I added flour to make a bit of a roux. No measurements on the flour, probably somewhere around a cup of flour though. Stirred it constantly until it looked like this.
Then I added the warm milk/broth mixture and whisked it all together.
Brought it to a rolling boil, and took it off the heat.
Now it's time for the verde part. I put the chopped poblanos in my blender, and then filled the rest of it up with fresh leaf spinach.
And I added about half of the white sauce to the blender.
Then I blended it all together as smooth as I could get it. I really need a new blender, but it did the job.
Next, I poured that mixture back into the rest of the white sauce
And whisked that all togther.
Finished verde sauce.
I ladled 2 or 3 ladlefulls of the sauce onto the shredded chicken.
And mixed it all together for my enchilada filling.
Next, I took the easy way out to get the corn tortillas ready for rolling. I had preheated my oven to 350. Then I brushed each side of the tortillas with some oil, and layered them on a pizza pan. Finally, I threw them in the oven for about 5 minutes.
While the tortillas were in the oven, I covered the bottom of my baking dish with some of the verde sauce.
The tortillas were ready to get filled and rolled into enchiladas. I filled each tortilla with some of the chicken.
Then I rolled it and put it in the baking dish.
Repeat 11 more times until it looks like this.
Then cover with more sauce.
Finally, top with shredded cheese. I used monterrey jack, but I might try some different cheeses in the future.
Next, put it in your 350 oven for about 15 minutes, or until the sauce is bubbling. Then, turn on your broiler for 3-5 minutes and get the cheese extra toasty. Unfortunately for me, the rack was a bit low and only a little bit of the the cheese got that nice toasty finish.
And then serve it up with some homemade spanish rice, homemade guacamole, and refried black beans.
All in all, it turned out pretty well. The sauce was not bland, but I'd like a bit more kick in the future. Like I said, I'll cut down on the amount of milk and broth, and probably also throw in some jalepenos or other peppers to give it a bit more heat. But for my first time making enchiladas of any kind, I'd say it turned out alright.
So I did.
The only problem was he never gave any measurements, so I had to do everything by feel. It turned out alright, but I'll be tweaking this recipe when I make them in the future.
And yes, there's a lot of pictures, flip flop.
First things first, I need a drink. When I was in HEB, I noticed they had grapefruit soda. Why is this important? Because it allows me to make my favorite tequila drink: a paloma. Ingredients: lime juice, tequila, and the aforementioned grapefruit soda:
I squeezed half a lime, added a strong pour of tequila, and topped it all off with the grapefruit soda. Mix it all together and you have this lovely concoction. Delicious.
Next, I rinsed off two poblano peppers and threw them in a skillet to get to sizzlin. You want to blacken all sides, it should take about 15 or 20 minutes total.
While those were cooking, I took one of those pre-cook rotisserie chickens they sell at the grocery story and shredded all the meat by hand.
After I had shredded all the chicken, the peppers were done.
I rinsed them in the sink, got all the blackened skin and the seed pods out, and was left with this:
Gave those a rough chop, and then set it aside for now.
Next, starting to get the sauce together. I combined equal parts milk and chicken broth in a saucepan. This is one of the things I'll tweak, since I used too much milk/and broth I think. Instead of a quart of each, I think 3 cups of each will do better in the future.
While the milk and broth were warming up (not boiling, mind you) I melted a stick of butter in another pan, and sauteed some minced garlic. This didn't take long, maybe a minute or so, don't want to burn the garlic.
Then, I added flour to make a bit of a roux. No measurements on the flour, probably somewhere around a cup of flour though. Stirred it constantly until it looked like this.
Then I added the warm milk/broth mixture and whisked it all together.
Brought it to a rolling boil, and took it off the heat.
Now it's time for the verde part. I put the chopped poblanos in my blender, and then filled the rest of it up with fresh leaf spinach.
And I added about half of the white sauce to the blender.
Then I blended it all together as smooth as I could get it. I really need a new blender, but it did the job.
Next, I poured that mixture back into the rest of the white sauce
And whisked that all togther.
Finished verde sauce.
I ladled 2 or 3 ladlefulls of the sauce onto the shredded chicken.
And mixed it all together for my enchilada filling.
Next, I took the easy way out to get the corn tortillas ready for rolling. I had preheated my oven to 350. Then I brushed each side of the tortillas with some oil, and layered them on a pizza pan. Finally, I threw them in the oven for about 5 minutes.
While the tortillas were in the oven, I covered the bottom of my baking dish with some of the verde sauce.
The tortillas were ready to get filled and rolled into enchiladas. I filled each tortilla with some of the chicken.
Then I rolled it and put it in the baking dish.
Repeat 11 more times until it looks like this.
Then cover with more sauce.
Finally, top with shredded cheese. I used monterrey jack, but I might try some different cheeses in the future.
Next, put it in your 350 oven for about 15 minutes, or until the sauce is bubbling. Then, turn on your broiler for 3-5 minutes and get the cheese extra toasty. Unfortunately for me, the rack was a bit low and only a little bit of the the cheese got that nice toasty finish.
And then serve it up with some homemade spanish rice, homemade guacamole, and refried black beans.
All in all, it turned out pretty well. The sauce was not bland, but I'd like a bit more kick in the future. Like I said, I'll cut down on the amount of milk and broth, and probably also throw in some jalepenos or other peppers to give it a bit more heat. But for my first time making enchiladas of any kind, I'd say it turned out alright.
