As the fall is upon us I get excited as the season supports my love of bold and savory flavors. I plan on make one of my classic progressive dishes Green Chile Crema Chicken Enchiladas. I am using chiles from one of our gardens. This is a recipe that I received from my mom and have updated. I use mostly fresh ingredients and cut out the need for some of the throwback products that used when the recipe was conceived.
1.5 of Chicken Thighs(approx 4-5 thighs) (Leftover rotisserie chicken works great)
3 Small Poblano chiles diced
1 Med Onion diced
1 Can of Salsa Casera from Herdez or El Pato Green
4 Tbsp of oil(type not important)
3 Tbsp of Flour or GF flour or
1 Tbsp of Masa(optional but adds nice corn flavor to sauce)
1.5 cup of milk
1 Tub Sour Cream
Package of 10 soft taco size tortillas
Small package of Mexican cheese enough to cover enchiladas.
1. Turn on oven to 350 for roasting chicken
2. Put on a burner over a medium flame a saucier with your oil in it. Once warm but not to hot add flour and make a blonde roux 2-3 minutes. Add the Masa cook additional minute. Add diced onion and chiles and cook 5-7 minutes. Lower flame slightly and slow add milk and stir constantly. Everything will start to thicken. Sauce should have a light gravy consistency add more milk if too thick. Add bit of sour cream or crema if too thin.
3. In a 9×13 Pyrex put in your chicken thighs season with a season salt(I used some bbq rub I had left over from Summer Goya Adobo works great too) Place in oven for 30 minutes.
4. Let chicken cool and dice and put back in dish. Add one can diced tomatoes. I added addition chilis too. Mix thoroughly and move mixture to one side of dish.
5. Heat up tortillas for about 35 seconds in microwave. Place chicken mixture with tongs in lower 1/3rd of tortilla. About one tong full is all you need. Roll up and place on empty side of dish moving toward chicken pile. Put sauce and sour cream over enchiladas
6. Place dish in oven and bake 20 minute.