Tuesday, April 6, 2010

Enchiladas Poblanos (in about 1/2 hour)

Ok, I was playing around in Fresh World and they had jar mole sauce. I couldn't resist, I love mole and enchiladas poblanos (rolled enchiladas filled with shredded chicken, mole, tons of cheese and raw onion), so I couldn't resist trying the ready made mole. I'm glad I did!

This made 8 enchiladas, servings for 4.

8 flour totillas store bought or make your own!(recipe below, so easy!)
2 boneless skinnless chicken breasts
Adobo Seasoning (in any grocery spice aisle)
4-6 ounces fresh cheese.
(Queso Fresco, Queso Blanco, I used some left over Fontinella, a good melting soft white will do)
1 medium onion diced
1 jar Goya Mole Sauce
3/4 + 4 Tbls cup Water
2 Tbls Corn Starch

Sprinkle the chicken breasts with Adobo and place in microwave safe bowl. Add 2 Tbls water. Microwave on high 3 minutes. Turn breasts over and microwave another 3-4 minutes until cooked. Shred in the bowl with two forks. If meat is not fully cooked, microwave another 1-2 minutes. Set aside.

Mix Mole according to directions. 1/4 cup of jarred sauce to 3/4 cups of water. Bring to simmer to fully dissolve. Slowly bring to boil. Mix 2 Tbls corn starch and 2 Tbls Water. Whisk into mole to thicken. (I wanted it to really cling to the dish)

Grate your cheese and dice the onion. Take one tortilla, put 1/8th of the chicken in the middle, sprinkle with cheese, add the diced onion. Spoon over this 3-4 tablespoons of the mole. Roll one side over and pull tightly (without tearing) and fold the other over. Place into lightly oiled 9/11 baking dish. Continue until all 8 tortillas are used and lined in the pan. Drizzle 1/4 cup of mole over. Sprinkle cheese and onions over all and place in 350 degree oven until hot and bubbly.

Spoon 2-3 tablespoons mole onto serving plates. Place two enchiladas on each plate. Sprinkle with cheese and a few onions (so you have melted and non melted on top)


Flour Tortillas

Seriously, so easy...

2 cups flour
1/4 cup vegetable oil
1/2 tsp salt
1/2 tsp baking powder
1 cup warm water

Flour for dredging

Mix flour, salt, baking powder in bowl, stir in oil and mash with fork to consistency of meal. Add water and mix into smooth dough. Get your hands in it. Wrap in plastic and allow to sit for 1/2 hour (or until ready to cook).

Divide dough into 12 pieces and roll into balls. Heat a cast iron skillet to just over medium.

Drop ball of dough into flour and begin to roll out on counter. MUCH easier than splashing flour over the whole counter! Roll from the center up, and back down, turn 1/4 turn and repeat. Turn over and repeat. Continue (dipping in the flour again as needed) until the tortilla is thin, just under 1/8 inch. Drop onto hot skillet. Cook until it begins to bubble and starts to look dry. Check underneath, it should be nice and white with brown spots. Turn over and repeat, pressing down with a spatula after turning. The entire cooking time is maybe just over a minute. If it is taking longer, roll them out more thinly. While one is cooking, roll out the next. It takes about 10 minutes to roll and cook the entire dozen.

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