Chicken Enchiladas


2 28-ounce cans San Marzano tomatoes, drained
2 poblano chiles, stemmed
1 jalapeño chile, stemmed

2 T canola oil
1 medium white onion, peeled and chopped
2 C chicken broth
Sea salt
3/4 C crema
2-3 C grilled or roasted chicken dark meat, coarsely shredded
1 C asadero, chihuahua or monterey jack cheese, grated

12 corn tortillas
Canola oil, for brushing

Radishes, thinly sliced
Fresh cilantro leaves, roughly chopped
Queso fresco, crumbled

Preheat oven to 375 F

In a heavy skillet, dry roast the chiles over medium heat, turning occasionally, until soft and blackened, about 5-7 minutes. Place in a blender or food processor along with the drained canned tomatoes. Blend to a smooth purée.

In a heavy bottomed pot such as a Dutch oven, heat the oil over medium heat. Add the onion and cook, stirring regularly, until translucent but before fully caramelized, about 7-9 minutes. Raise the heat to medium high, and stir in the tomato purée. Cook, stirring occasionally, until thickened to a smooth paste, about 10 to 15 minutes. Stir in the broth, and simmer until thickened, about 15 minutes. Taste and season with a pinch or so of salt. The sauce should be like a thick cream soup in consistency.

Stir the crema into the sauce. Put the chicken in a bowl and stir 1/2 cup of the tomato sauce mixture into it. Season to taste with salt.

Lay the tortillas out on a baking sheet or two, and lightly brush both sides of the tortillas with oil. Bake just to warm through and soften, about 3 minutes. Stack the tortillas and cover with a towel to keep warm.

Spread about 1 cup of the sauce over the bottom of a 13″ x 9″ baking dish. Lay some chicken filling into each tortilla, and then quickly yet gently roll each one up with your fingers. Arrange them in the baking dish in line, seam side down. Ladle evenly with more sauce, then sprinkle with the melting cheese. Allow the ends of the tortillas to be free of sauce. Slip in the oven and bake until the enchiladas are hot and the cheese just browned, about 10-15 minutes. Garnish with radish slices, cilantro, and queso fresco.

Serve promptly as enchiladas tend to turn mushy with time.

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