This is one of those recipes that I have very near to my heart because these lovely enchiladas were my dad’s favourite enchiladas. Every time he used to make them, we kind of used to lick the plate, I used to have around five!
I have been cooking these enchiladas for years, but I have never been able to recreate the flavour of my dad’s enchiladas, he used to have a special touch for food and he used to be able to make the simplest dish to taste amazing. Do you have a family recipe close to your heart as well? Let me know which one! I would love to know.
The story of these delicious enchiladas is quite interesting, apparently there was this guy that used to cook for Maximilian I, the only emperor that Mexico has ever had, and once the Mexican revolution started the guy went back to his home town Coahuila (a place in Mexico), taking with him some of the recipes that he used to cook for the emperor. Once back in Coahuila, he opened a restaurant where he mixed some of the recipes he learned at the palace with some traditional Mexican dishes and this is how these enchiladas were born, because the story says that they represent the Swiss Alps.
What a great story, right? I love the way recipes change according to necessities or time. Well, here is my recipe, probably a bit different from the original recipe, but in my family they are a whole success!
Makes 12 enchiladas
- 2 chicken breasts
- 12 corn tortillas
- 1 large fresh poblano pepper or a green pepper
- 3 fresh tomatillos (if can’t find them, do not worry)
- 1 medium onion
- Small bunch of fresh coriander (cilantro)
- 4 tbsp cream cheese
- 1 cup double cream
- 1/2 cup chicken stock
- Salt to taste
- 1 cup grated Monterey jack or cheddar cheese
- 1 cup vegetable oil
You will need
- An oven ceramic dish
- Put the two chicken breasts in a saucepan in water, add salt. Once cooked. Let it cool and shred. Chop 1/2 an onion and some coriander and mix it with the chicken. Set aside.
- While the chicken is cooking, make the salsa. Charr the poblano directly over the hob burner. Once is blacken all around, wrap it in a plastic bag and leave aside for 10 min. Cut roughly the tomatillos. Then remove the poblano from the bag and take the skin, stem & seeds off.
- Add the flesh of the poblano pepper into a blender together with some fresh coriander, tomatillos and some of the stock where you cooked the chicken. Blend until smooth. Add salt to taste. Once ready set aside.
- Preheat the oven to 200 degrees F.
- Heat the oil on a frying pan and fry each tortilla individually. Stuff each tortilla as soon as you fry it with the shredded chicken, onion & coriander mix. Roll it and place it on the baking dish. Repeat the same method until you finish.
- Pour the creamy poblano sauce over the rolled tortillas and scatter the cheese. Place the enchiladas in the oven for 10 min or until the cheese has melted.
- Serve with some chopped coriander on top & sliced onion. Enjoy with some tomato rice and a nice agua fresca. Enjoy!