Kalypso
Nomad
Posts: 147
Registered: 5-17-2011
Location: San Diego
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Enchiladas Verdes
This was dinner tonight
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Enchilada sauce made with charred and peeled poblanos, a couple of romaine lettuce leaves and some creme fraiche (aka sour cream). These were filled
with chicken and folded.
Garnish is more romaine, shredded and lightly dressed with a very basic viniagrette, some sliced radishes, olives and avocacdos.
'Twas good
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Oggie
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Posts: 312
Registered: 6-16-2009
Location: Carlsbad, CA/BOLA
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Mood: Missing Baja
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Looks delicious!
A man never stands as tall as when he kneels to help a child.
Knights of Pythagoras
Funny how falling feels like flying
for a little while - Bad Blake
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Hook
Elite Nomad
Posts: 9006
Registered: 3-13-2004
Location: Sonora
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Mood: Inquisitive
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So, you blenderized some romaine, along with the cream and the poblanos?
Boy, the consistency looks good!!
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Kalypso
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Posts: 147
Registered: 5-17-2011
Location: San Diego
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| Quote: | Originally posted by Hook
So, you blenderized some romaine, along with the cream and the poblanos?
Boy, the consistency looks good!! |
Almost...
3 good sized poblanos, charred, peeled and seeded.
2 large leaves of romaine
1 clove (the spice, not garlic)
1/2 Cup chicken stock or broth
Blend until very, very smooth. My blender happens to be a vintage 1960s Osterizer, so I just turn it on and let it go for a couple minutes. Newer
blenders probably won't take that long  and a Vita Mix will blenderize it in about
30 sec.
In a saute pan heat up a couple tablespoons of oil (don't use olive oil, it's too strong) over fairly high heat. Pour in the poblano mixture and fry
for about 5 mintues, stirring most of the time to prevent it from sticking and scortching. Then stir in 1/2 cup of crema (creme fraiche or sour cream
if NOB) and another 1/2 cup of chicken stock. Season with salt to taste. Whisk until crema is incorporated, set aside over low heat.
Lightly fry the tortillas, dip in enchilada sauce, fill with shredded chicken, roll or fold and plate. Pour about 1/4-1/3 cup of hot sauce over the
enchiladas. Assembly to table, no baking.
The little salad is nothing more than some shredded romaine tossed with a bit of oil, vinegar, salt/pepper. The sliced radishes add some crunch, the
olives a bit of acidity and I just happened to have an avo and figured it would work too.
I would probably sprinkle some finely diced white onion on the chicken before rolling/folding. These cool off pretty quickly so the sauce needs to be
really hot when poured over each serving.
Pretty easy, really tasty
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tiotomasbcs
Super Nomad
Posts: 1837
Registered: 7-30-2007
Location: El Pescadero
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MMmmmm. One of my favorite meals to order at restaurants. I'll have to give them a try here in my kitchen. Chile Verde Pork burritos are another
delicious meal! Thanks. I can almost taste them now.   Tio
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