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Monday
Jan122015

Enchiladas Yolanda!

It's not everyday I get reader mail. Maggie sent in a post under the "Show me Yours" heading that caught my eye. She made a pretty standard salsa verde with roasted green stuff like tomatillos and poblanos. Her twist was adding a very English ingredient that she was in abundance of, green peas. This added some nice depth and color to this bright flavors. A+ for making due with what you have!

These are chicken enchiladas but the real story is the sauce. I'll let you know how I made the filling but I'm sure you can figure that out on your own. This would even make a good tortilla soup with crispy fried corn tortillas and chipotle crema, just thin it down a little with chicken stock.

Let's see how this went down in "Cocina Aga"

 Enchilada Sauce Verde via Chef Maggie Mortenson

 

  • 2 lbs tomatillos, split in half, hard to believe but you can find this fresh even in Vermont
  • 4 poblano peppers, chunked
  • 2 jalapeno peppers, sliced
  • 2 lbs sweet onions, chunked
  • 6-8 cloves of garlic, sliced thin
  • 1 bag quality frozen peas, you get what you pay for.
  • S&P

 

Toss everything except peas in a steel bowl with a little oil to coat and onto two sheet pans. Into Roasting Oven until it takes on some color, approx 30 minutes. Remember to rotate your pans from top to bottom for even cooking.

Boil peas in salted water while your roasting the veggies. 

Puree everything (blender or food processor) including any roasting juices. Add stock or water to thin it out. You're looking for the consistency of pancake batter.

Season with S&P and cumin to taste. 

Filling

 

  • 4 cups of roasted chicken thighs
  • 1/2 onion, diced
  • 2 stalks celery small dice
  • 1/2 carrot small dice
  • 1/8 cup pickled jalapeno or other pickled peppers (acidity is key)
  • 1 1/2 cups sauce
  • cilantro to taste

 

Sweat the onion, celery and carrot. Add everything else and mix up. At this point you can just eat this straight up over rice if you wanted but "Enchiladas" is in the title so let's finish this off.

Enchilada Assembly

Thick layer of sauce in bottom of baking dish

Heat up corn tortilla on Simmer Plate with lid closed or on a sheet pan in oven until fragrant and pliable. About 90 seconds

Place some grated cheese (cheddar, jack, queso fresco) on bottom of tortilla, top with filling and roll. Into the pan and top with additional sauce and cheese. Into Roasting Oven for 20 minutes until browned. Top with lime and fresh cilantro. Serve with sour cream, I added chipotles and lime zest to my sour cream.

 

cheese on bottom when you roll means cheese on top when you bakeThanks to Chef Maggie Mortensen for letting me lift this recipe from her. I really do like it and think it will find it's way onto one of the menus where I work. 

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Reader Comments (1)

So glad you (and your wife!) enjoyed them, Gerry. You made two alterations that I'm definitely going to incorporate in my next batch: 1) adding a little mirepoix to the filling, and 2) lining the tortillas with a bit of the cheese. I can imagine how both of these additions would improve both the flavor and texture of the filling. Now I'm really looking forward to another glut of English peas in the garden this spring.

Olé!

January 14, 2015 | Unregistered CommenterMaggie

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