Today, I’m sharing with you this recipe that uses roasted poblanos peppers and peanuts, together with the rest of the ingredients form a creamy and mild sauce that covers the corn tortillas filled with shredded chicken breast. They are usually served with the lettuce, cheese and radishes, and all of those fresh components make a delightful combination in your mouth. The toppings are an essential part of the whole recipe, so don’t skip them. Trust me; you are going to like this dish.
I found the recipe many years ago on a book I used to owed; “Los Mejores Antojitos Mexicanos” by Patricia Gonzalez, somehow, I lost that book during my several house moves, but I remember the ingredients and made it my own according to my own taste. They are called “Enchiladas- Pachuqueñas”, referring to the city of Pachuca, the capital of the State of Hidalgo. It is located about 50 miles from Mexico City. And, despite being so close to a big city such as Mexico City, the atmosphere is very different, quite calm and relaxed. Its climate is semi-arid with cold nights and pleasant days. One of the most famous dishes of the city are known as a pastes, a type of empanadas with a filling of potatoes and meat, and enchiladas mineras, very similar to those I have here on the blog.
MAKES 12 ENCHILADAS
- ½ cup milk & 1/4 cup cream
- 1 ½ (1/2-IN) slices of Mexican bolillos or French baguette*
- 4 Poblano peppers, roasted, cleaned and cut into strips
- ½ cup White onion, chopped
- ½ cup roasted peanuts
- 4 tablespoons vegetable oil
- Salt and pepper to taste
- 12 corn tortillas
- 1 Chicken breast, cooked and shredded seasoned with salt and pepper.
- 2 cups Romaine Lettuce, finely shredded
- ¼ cup cotija chesse or 1/3 crumbling cheese (like queso fresco)
- 4 Radishes, finely sliced
*You can use White sandwich bread instead of the slices of mexican rolls or french baguette.
** These are not spicy enchiladas, but you can add a jalapeño or Serrano pepper to add some spiciness.
2. Heat 1 Tablespoon of oil in a medium size frying pan and pour the sauce to cook. Bring to a boil, then reduce to a simmer, whisking occasionally, until the sauce has thickened slightly, about 6-8 minutes. Season with salt and pepper. If you prefer your sauce less thick, add 1/3 cup of chicken broth and stir to dilute it. Once your sauce is ready, set aside while you fry the tortillas.
3. In a medium size skillet, heat the rest of the oil at medium high heat. Slightly fry the tortillas, one by one, just enough to soften and warm them. Have a plate covered with paper towels ready to place the tortillas after frying to absorb any excess oil.
4. To form the enchiladas, fill each tortilla with a couple of tablespoons of shredded chicken; roll up tightly, and place seam-side down on a plate (I like to serve 3 enchiladas per plate). Once the three tortillas are rolled, cover with a few tablespoons of the sauce. Top with the shredded lettuce, cheese and radishes.