Enchiladas are a common method of eating tortillas with various fillings. Rather than folding the ingredients into a fresh tortilla as is done when making tacos enchiladas are fried, dipped in the sauce they will served in, filled, coated with more sauce, and often topped with cheese (as in this recipe).
- Yield: 20 enchiladas (approximately 6 ounces each)
- 2 lbs Poblano Chiles
- 4 oz Vegetable Oil
- 20 Corn Tortillas (5–6 inches in diameter)
- 4 cups Salsa Verde (2 x recipe, this chapter)
- 2 lbs Poached Chicken, pulled into strips (.8 x recipe, this chapter)
- 12 oz Queso Anejo or Cojito, grated
- Preheat the oven to 325 degree F if you want melted cheese on top of the enchiladas.
- Fire roast the chiles over a flame until they are charred completely black all over, and then set them in a container and cover immediately with plastic wrap to allow them to steam (this can be achieved by cooking the chiles on a hot comal as well). Once cooled, remove the charred skins by brushing them off with your hands (do not run them under water, which will remove skins and flavor). Remove the seed pod from each chili and cut them into strips.
- Heat the vegetable oil in a small sauté pan, until the oil begins to ripple or reaches 350 degree F. Lightly fry the tortillas in the hot oil by quickly passing one side through the oil, turning them over, and doing the same to the other side (you do not want to make them crisp; just soften them and get a light coating of oil on each one). Once each tortilla has passed through on both sides, place it on a towel to absorb excess oil; continue until they are done.
- In a separate pan, heat the salsa verde over a low flame until it is just warmed enough to thin slightly.
- Dip the fried tortillas into the warmed salsa verde, and place them onto a serving dish.
- Place poached chicken (approximately 1.25 oz) and roasted chili strips (approximately 1 oz) in the center of each tortilla; roll the tortilla around the filling, making sure that the open end of the tortilla is on the bottom of the serving dish. Top the rolled enchiladas with 1 oz of the remaining salsa verde and some of the grated cheese (approximately .5 oz/enchilada).
- If you desire melted cheese on top of the enchiladas, they can be placed in the preheated oven after being rolled and topped with cheese.