Food blogging is tricky business. It’s not as simple as coming up with a killer recipe. Oh no. Not even close. Not only do I need to come up with something utterly delectable, the pictures have to show you that the recipe is indeed worth making.
And while I’ve taken some pretty decent pictures of my recipes in the past, this one sort of falls short. The pictures just don’t do the recipe justice. So I had a decision to make. Share an incredibly tantalizing recipe or toss it because I couldn’t get the right pictures.
I decided to hell with it. Those of you who have been following me for any amount of time know that I will not steer you wrong. This recipes is a bit of heaven and worthy of your time. Especially if you like food with a bit of heat. But enough apologizing for crappy photos. Let me tell you why this recipe is a winner…
You need to like spicy food to appreciate this dish. Enchiladas with Roasted Poblano and Tomatillo Sauce. Not that this dish will burn your tongue off or cause you to lose dozens of taste buds, but it will certainly wake you up and have you reaching for your margarita. And in this house, that is a good thing.
For this recipe, I roasted a half pound of poblano peppers which I blended with a half pound of tomatillos. Have you ever tried tomatillos before? Oh are they good. Quite tart with a firm flesh, tomatillos lend themselves well to sauces as they add tremendous body and depth.
When blended together with roasted poblanos and a hearty splash of light cream, something magical happens. A silken luxurious sauce that’s not only wonderful ladled over enchiladas, but a whole host of other dishes which we will discuss further on in this post…
For this enchiladas recipe, I went with chicken to fill my tortillas. Mostly because it was on sale this week at my grocery store and also because my minion like it. But you can stuff your enchiladas with whatever protein makes your tummy happy. Or skip the protein and use roasted veggies. As Fleetwood Mac says, You Can Go Your Own Way. This works with enchiladas too.
After rolling up your enchiladas, you spoon this luscious Roasted Poblano and Tomatillo Sauce over top. How luxiruous does that look? It is so thick and creamy. I would help myself to a plate of it right now if there were any leftovers. But there aren’t any. Darn kids.
And here you have it. The picture that frustrated the heck out of me. Can I tell you how hard it is to work with melted cheese and a green sauce? You’ll just have to trust me on this one. It’s phenomenal.
Now, when the kids and I tried the finished dish, we were all in agreement that this dish must be put into heavy rotation. Not only that, but my teenage sons asked if I could make extra sauce and leave it in the fridge for a bunch of other uses including the following:
As a topping for eggs
To spoon over skirt steak
As a sandwich spread
A nice change from the typical pasta sauce
Another dressing option for this salad
A dip for tortilla chips
If you like food that bites back a bit, this is the recipe for you. Even if my pictures haven’t sold you, you’ll just have to trust me on this one.
- 8-10 small flour tortillas
- 2 cups chicken, cooked and shredded (season with salt and pepper to taste)
- 2 red bell peppers, roasted and sliced (optional)
- 2 cups cheddar cheese, shredded and divided
- 8 oz poblano peppers
- 8 oz tomatillos
- ½ cup light cream
- 4 garlic cloves
- 3 Tbsp fresh cilantro
- 1½ tsp salt
- Preheat oven to 375º.
- Spread an equal amount of chicken, cheese and red peppers in each tortilla and roll up. Place rolled up tortillas in a 9×13 baker or on a cookie sheet.
- Place poblano peppers on a baking sheet. Broil for 8-10 minutes, flipping them over halfway through cooking to evenly char. Place in a paper bag and allow to sit for ten minutes. This will cause the skin to pull away from the flesh. Peel skin off peppers and remove seeds.
- Place poblano peppers, light cream, tomatillos, garlic cloves, cilantro and salt into a blender. Process until smooth.
- Pour sauce over rolled up tortillas. Top with remaining one cup of cheese. Place in preheated 375º oven until cheese is hot and bubbly. About 8-10 minutes. Serve.