Made the recipe again -- it was just as I remembered it. Amazing. And this time, I remembered to take a quick photo before dinner. Not the most beautiful photo, but hey, it was hot food, I was starving and I almost forgot to take a photo again! I did forget the cilantro on top (urgh).
Served with a fresh salad with a light vinaigrette -- it was a meal I'd definitely serve to guests. Who wants some?
Ingredients: poblano chiles, spinach, chicken, tortillas (used flour instead of corn), milk, chicken broth, butter, garlic, flour, salt, cheese (used Monterey Jack and quesadilla)
Original Blog Post 1/2/12
I was looking on epicurious.com for a great enchiladas recipe and was disappointed not to find anything to my liking. I wanted something authentic Mexican, not 'West Texas Stacked Enchiladas' or 'Jessica Alba's Chicken Enchiladas' (seriously?) or 'Shrimp Enchiladas with Roasted Sweet Potatoes and Parsnips.' I found one recipe 'Chicken Enchiladas' that we almost made, but it sounded boring and bland -- using canned diced green chiles, grated sharp cheddar cheese, bottled salsa.
Epicurious failed me.
However, Rick Bayless came to the rescue.
If you ever have the chance to go to his restaurants in Chicago (Frontera or Topolobampo; I'm curious about his XOCO place too), go! Frontera is one of my favorite restaurants. Bayless' food is fresh, complex and authentic and the cocktails are great.
His website has tons of recipes, and I found 'Enchiladas Especiales Tacuba Style' that looked and tasted amazing. I can't wait to eat our leftovers.
Here are the tweaks to the recipe for the next time we make them:
- We love cheese, so we'll add cheese to the inside of the enchilada (with the chicken)
- Sprinkle more cheese on top
- After 20 minutes, place the baking dish under the broiler for a couple of minutes since we couldn't get the cheese to slightly brown (we used quesadilla cheese)
- Along with the cilantro, sprinkle also with diced white onion