SPICY CHICKEN, POTATO AND POBLANO ENCHILADAS with HOMEMADE LOW-FAT SPICY TOMATO AND POBLANO CREAM SAUCE
Here is what you'll need:
3 skinless, boneless chicken breasts, diced into cubes
4 medium sized Yukon gold potatoes, partially boiled and diced into cubes
5 tablespoon medium-hot chili powder (NOT made with cocoa...read the label...cocoa is not good in Mexican and I don't care what anyone says)
3 large white onions, chopped
8 cloves garlic, chopped/sliced fine
2 fresh jalapenos, chopped with seeds
4 dried arbol chili's, soaked in hot water for 15 minutes and chopped fine
2 teaspoons Mexican oregano
5 tablespoons extra virgin olive oil
1/2 cup Manchego cheese, shredded
6 medium-sized tortillas
2 large fresh Poblano chilies, chopped medium
3 large fresh ripe tomatoes, chopped medium
1 large white onion, chopped medium
2 jalapenos, chopped medium seeds and all
3 cloves of garlic, chopped medium
1 tablespoon balsamic vinegar
1/2 teaspoon sugar
Sour cream for serving on the side
Here is what you do...
Arbol chilies are tiny red chili's normally sold in the ethnic section of the supermarket. You normally get a big ass bag for, like, $2 dollars. All you do is soak the dry chilies in boiling hot water for 15 minutes and chop them up and put them in the meal. Very simple. BUT...these are hot, so be careful with them.
Put the chilies in a bowl, cover with water and soak as you prepare the rest of the meal.
Put on a pot of water on the stove that can easily accommodate the lovely 4 Yukon Gold potatoes. Heat up the water until boiling and then throw in the potatoes, unpeeled.
As the potatoes cook, cut up the chicken. Pour a few glugs of olive oil in a 12 inch non-stick pan and heat up for a minute or so. Throw the chicken and 2 tablespoons chili powder along with some salt and pepper in the pan. Cook until chicken is just done, about 8 minutes. Transfer to a plate.
The potatoes are still probably cooking, so make up the spicy base. Heat up another tablespoon of olive oil in the clean skillet. Add 2 chopped onions, 6 cloves of garlic and the jalapenos as well as 2 tablespoon chili powder. Cook for about 6 minutes. Add the chopped arbol chilies, cook 4 minutes and then set aside.
Do not wipe out the pan UNLESS it's a tad burnt. Otherwise, leave all the good tasting spices in there for the potatoes.
The potatoes are probably done now. Poke them with a fork. If they offer a bit of resistance but are still a bit firm, that is what you want. You are going to cook them a bit more. Take them out of the water, and slice them into quarter-sized slices.
Heat up the last of the oil. Throw in the potatoes and the last chopped onion as well as the last of the chili powder and salt and pepper. Cook about ten minutes on medium heat, or until the potatoes are cooked but have a tiny bit of resistance to them.
Put them aside.
Heat up your oven to 375 degrees.
Get out a casserole dish big enough to hold 6 large enchiladas. Spray with Pam (olive oil).
Wipe out the skillet you've been using and heat up over medium heat for a minute or two. Add in all of the Poblano sauce ingredients and cook for 10 minutes. Transfer to a blender and blend until mixed and thick, about a minute on medium setting. Taste and adjust with salt and pepper.
Set up a little Enchilada Station.
You should have four bowls: Chicken, Potatoes, Onion Mixture, Poblano Sauce.
Lay a tortilla in the casserole dish and sprinkle a bit of each Onion Mixture then Chicken then Potatoes and top with 2 tablespoon of the sauce and roll up so the are tight.
Once all six are rolled, pour a thick line of Poblano sauce down the middle of the Enchiladas and then sprinkle with the cheese. Bake for 25 minutes (or until a bit crispy) and here you go: