Spring Issue 2010
by Kris Hughes
Craving Alert! Once again I have been hit with a craving that I am frequently denied by either time or geography. So I developed a recipe for this amazing green chile sauce. There are certain things that while good on their own, when they are paired together they melt into each other and become a whole new entity. That just makes my mouth want more and my little heart go pitter patter. This is one of those dishes. A once in a lifetime taste that just gets better with time.
Green Chile Enchiladas
2 Pablano Peppers 1 tsp Cumin
3 Anaheim Peppers 1 handful fresh Cilantro
2 Large Tomatillos Salt to taste
2 Jalapenos 2 Cups Shredded Chicken or Pork*
1 Small Onion quartered 18 Corn Tortillas
3 Garlic Cloves 3-4 Tbs Oil
1 Cup Chicken Stock 12 oz Asadero Cheese, shredded
Toss all ingredients in a bowl and refrigerate. Wash your hands since you just touched a jalapeno and eventually you are going to touch your face. (Voice of experience)
First roast all of the peppers, tomatillos, onion, and garlic cloves in a 400 degree oven turning once for approximately 20 minutes or until the skins on the peppers are starting to turn black and blister.
After you remove them from the oven, let them cool before removing the seeds from the peppers. Just cut the tops off and use your knife to scrape out the seeds (Note: I removed all the seeds from the peppers except the jalapeños and mine was VERY mild).
This is where your kitchen begins to smell divine. Just a warning.
Add all the peppers, onion, garlic, chicken stock, cumin, cilantro and pulse in a food processor until smooth, taste and add salt to taste.
In a frying pan heat your oil on medium heat and fry the corn tortillas on both sides for about a minute. Not enough to make them crispy just enough to make them pliable. This also prevents them from tearing as easily and rids them of that raw taste. Do not be tempted to skip this step and just microwave the tortillas, this is a bad idea. Trust me.
Spread a thin layer of the chile sauce in a 9x13 pan and then lay down a tortilla. Place a small amount of cheese and shredded chicken or pork in the tortilla and roll it tightly in the pan, lay seam side down . Repeat until all tortillas are filled.
Pour the remaining Green Chile sauce over the top and sprinkle with the remaining cheese. Bake in a 375 degree oven for 20 to 25 minutes or until warm throughout. Serve with pico de gallo.
Pico de Gallo
1 medium Jalapeno, minced* ½ tsp Garlic salt
½ small Onion, minced ½ Lime, juiced
1 small Tomato, minced
As I said before this sauce is amazing all by itself . But also try it on eggs in the morning or pour it over baked chicken some time. The possibilities are endless.
*Chicken or Pork: I just bought a roasted chicken and shredded it with my fingers.
* Jalapeno: remove seeds if you are sensitive to the heat.