Cafe Tacuba-Style Creamy Chicken Enchiladas
The plan for dinner last night was gnocchi. My daughter and husband had planned on cooking together and I would enjoy an evening off, so I thought. One thing lead to another and by the time I even realized I was in the kitchen shredding chicken.
Funny how that happens.
I have made this recipe many times and it continues to make my heart happy, comfort on plate. I did take one shortcut in not rolling my enchiladas. I layered the tortillas instead, like a casserole. I do this often when I am in a rush or if making a triple batch for a family dinner. I also add a handful of cilantro to the blender when making the sauce, it adds a little pop and I can never have enough cilantro. Serve with lime wedges, a citrus splash adds the finishing touch.
Warm tortillas are stuffed with chicken and topped with a creamy spinach and roasted poblano sauce. I have made these before, but they just keep getting better. Oh and the next day, ya even better. Enjoy!
- 2 fresh poblano chiles
- 1 cup lightly packed roughly chopped spinach leaves
- 2 cups milk
- 2 cups chicken broth
- 6 tablespoons 3ounces butter- or you can use vegetable oil
- 3 garlic cloves peeled and finely chopped
- 1/2 cup flour
- 3 cups coarsely shredded cooked chicken
- 12 corn tortillas
- A little vegetable oil for brushing or spraying
- About 1 cup Mexican melting cheese Chihuahua, quesadilla, asadero, monterrey jack, or mild cheddar
- cilantro for garnish
Make the sauce– Roast the poblanos directly over a gas flame or 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.
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 (3quart) saucepan, combine the milk and broth, set over medium-low heat to warm.
In a large (4quart) saucepan, melt butter (or heat the oil) over medium heat.
Add the garlic and cook for a minute to release its aroma, then add 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 well with salt, usually about 2 teaspoons.
Finishing the enchiladas– Heat the oven to 350 degrees. smear about 1/4 cup of sauce over the bottom of each of four to six 9inch individual oven proof baking/serving dishes ( for individual servings)– or smear about 1 cup of the sauce over the bottom of a 13×9 inch baking dish (for family serving).
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 until 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 or dishes.
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 and serve without hesitation
from PBS special “Moveable feast with America’s Favorite Chefs”
I’m sharing this plate with IHCC.
A Canadian Foodie says
OK – I am posting my version today – made a couple of changes as I have no idea what anything authentically Mexican is supposed to taste like – added more veggies – you will see. It was delicious. Your recipe says to roll the tortillas, but the photo looks like they were flat and you cut our a wedge? We must have different tortilla shells here as ours are always soft if we buy the soft ones.
It was yummy. You will see.
Magic of Spice says
Beautiful enchiladas! My oldest makes the enchiladas usually, and he would love this one 🙂
This does sound so delicious and I love the idea of layering it in a casserole when time is an issue.
A Canadian Foodie says
I will definitely make this and serve it without hesitation. This week.
A Canadian Foodie says
Is IHCC your new friend? I can completely see how this would bring you comfort and such a sense of enjoyment. It sounds absolutely delicious.
I hope you are all moved in – hey – is that where you moved? Inquiring minds want to know.
Natashya KitchenPuppies says
They look absolutely delicious! I love enchiladas. ?
Deb in Hawaii says
I am with you–you can never have too much cilantro. 😉 This looks like perfect comfort food.
This looks marvelous! I’m pinning this one in hopes to make it during our time with Rick.
Lea Ann says
Gotta make this one. Pinned
Baker Street says
The sauce sounds heavenly and those enchiladas look delicious!
I just love enchiladas! The spinach poblano sauce sounds fantastic.
Those enchiladas look seriously delicious. Great post!
and again i feel the need to profess my love for rick bayless. 🙂
Lori Lynn says
I like the idea of individual portions.
The sauce sounds heavenly.
stephanie @cookinfanatic says
Oh my! Love the combo of spinach with roasted poblano, these sound fabulous! I need to make enchiladas again asap, such a wonderful summer dinner dish.
I love it when food tastes even better the next day! Your enchiladas look so tasty!
Blond Duck says
Kitchen Belleicious says
the sauce sounds phenomenal. I love poblanos in any and everything. I must try this soon as my husband calls himself the enchilada king (not that he makes them but he loves them:)
That’s such a colourful and delicious looking dish. I would love that for dinner…..mmmm
Oh these look SO GOOD! Love creamy enchiladas!
I almost always make enchiladas into casseroles like this! Makes life so much easier. I’m loving the flavors and filling! So much deliciousness.
Belinda @zomppa says
What a gorgeous meal!
5 Star Foodie says
Delicious looking enchiladas, excellent flavors here!
Heather @girlichef says
This makes my heart happy just thinking about it…and looking at it. So delicious! Another one marked to try soon.
Tasty! Those enchiladas are mouthwatering.