Enchiladas Especiales Tacuba Style (Rick Bayless)
Created by dienia b on January 8, 2015
- Servings: 6
- Prep Time: 30m
- Cook Time: 30m
- Recipe #16626
Ingredients
- 2 fresh poblano chiles
- 1 cup spinach leaves (roughly chopped)
- 2 cups milk
- 2 cups chicken broth
- 5 tablespoons butter,
- 2 garlic cloves (peeled and finely chopped)
- 1/2 cup all-purpose flour
- 1 teaspoon salt
- 3 cups cooked shredded chicken (coarsely shredded, I usually use a rotisserie chicken or leftover grilled chicken)
- 12 corn tortillas
- 1 tablespoons oil (vegetable oil for brushing or spraying)
- 1 cup shredded cheese (Mexican melting or Monterey Jack)
- 3 tablespoons chopped fresh cilantro (for garnish)
How to Make
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MAKE THE SAUCE
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Step 1: 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.
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Step 2: 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.
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Step 3: In a medium (3-quart) saucepan, combine the milk and broth, set over medium-low heat to warm.
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Step 4: In a large (4-quart) saucepan, melt the butter over medium. Add the garlic, and cook for a minute to release its aroma,
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Step 5: Add the flour and stir the mixture for a minute.
How to Make
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Step 6: Raise the heat to medium-high.
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Step 7: 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.
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Step 8: 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.
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Step 9: Pour the mixture back into the saucepan with the remaining sauce. Taste and season with salt.
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FINISH THE ENCHILADAS
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Step 10: Heat the oven to 350 degrees.
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Step 11: 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.
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Step 12: Stir 1 cup of the sauce into the chicken.
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Step 13: 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.
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Step 14: Bake just to warm through and soften, about 3 minutes.
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Step 15: Stack the tortillas and cover with a towel to keep warm.
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Step 16: 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).
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Step 17: Douse evenly with the remaining sauce and sprinkle with the cheese.
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Step 18: Bake until the enchiladas are hot through (the cheese will have begun to brown), about 20 minutes.
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Step 19: Garnish with the cilantro