Enchiladas Especiales Tacuba Style (Rick Bayless)
January 08, 2015
"Enchiladas Cremosas de Pollo, Estilo Cafe Tacuba RICK BAYLESS SPINACH ENCHILADA HE IS ONE OF MY FAV CHEFS I LOVE WATCHING HIM ON PBS this is made to my taste to be quicker i use his green sauce and heat with milk and flour and butter that way you avoid the chilies lol and and just whirl up some spinach with it great stuff"
- Serving Size: 1 (288.6 g)
- Calories 401.8
- Total Fat - 21.2 g
- Saturated Fat - 10.8 g
- Cholesterol - 133.6 mg
- Sodium - 1044.6 mg
- Total Carbohydrate - 37.3 g
- Dietary Fiber - 3.1 g
- Sugars - 4.3 g
- Protein - 16.8 g
- Calcium - 379.7 mg
- Iron - 1.8 mg
- Vitamin C - 2.3 mg
- Thiamin - 0.1 mg
MAKE THE SAUCE
Roast the poblanos directly over a gas flame or on a baking sheet 4 inches below a very hot broiler, turning regularly, until the skins have blistered and blackened on all side, about 5 minutes for an open flame, about 10 minutes under the broiler.
Place in a bowl, cover with a kitchen towel and, when handleable, rub off the blackened skin, tear open and pull out the seed pod and stem. Quickly rinse to remove any stray seeds or bits of skin. Roughly chop and put in a blender jar. Add the spinach.
In a medium (3-quart) saucepan, combine the milk and broth, set over medium-low heat to warm.
In a large (4-quart) saucepan, melt the butter over medium. Add the garlic, and cook for a minute to release its aroma,
Add the flour and stir the mixture for a minute.
Raise the heat to medium-high.
Pour in the warm broth mixture and whisk constantly until the sauce boils. Reduce the heat to medium and simmer for 5 minutes. Remove from the heat.
Pour half the hot sauce into the blender with the chiles and spinach. Cover loosely (I remove the center part of the lid, secure the lid, then drape a cloth over the whole thing) and blend until smooth.
Pour the mixture back into the saucepan with the remaining sauce. Taste and season with salt.
FINISH THE ENCHILADAS
Heat the oven to 350 degrees.
Smear about 1/4 cup of the sauce over the bottom of each of four to six 9-inch individual ovenproof baking/serving dishes, or smear about 1 cup of the sauce over the bottom of a 13x9-inch baking dish.
Stir 1 cup of the sauce into the chicken.
Lay half of the tortillas out on a baking sheet and lightly brush or spray both sides of the tortillas with oil; top each tortilla with another one and brush or spray those with oil.
Bake just to warm through and soften, about 3 minutes.
Stack the tortillas and cover with a towel to keep warm.
Working quickly so that the tortillas stay hot and pliable, roll a portion of the chicken up in each tortilla, then line them all up in the baking dish(es).
Douse evenly with the remaining sauce and sprinkle with the cheese.
Bake until the enchiladas are hot through (the cheese will have begun to brown), about 20 minutes.
Garnish with the cilantro
Tips & Variations
No special items needed.