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  • The base number of servings for this recipe is 6
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    Enchiladas with Poblano Peanut Sauce

    Vocab lesson time: Encacahuatado means full of peanuts and it refers to one of the many traditional Mexican sauces, mole. Encacahuatada, in the feminine gender, refers to a type of enchilada, which is supposed to be completely enveloped in sauce and since the sauce for these enchiladas is made with peanuts, then the name for them becomes encacahuatadas. 


    Ingredients
    2
    tablespoons
    lard or vegetable oil
    3
    roasted poblano chiles, peeled, seeded and deveined
    1
    serrano, chopped
    1
    large onion, roasted
    1/2
    cup
    raw peanuts
    1
    cup
    chopped baguette
    1/2
    cup
    milk
    1/2
    cup
    crema
    2
    cups
    chicken broth
    3
    tablespoons
    plus 1/4 cup vegetable oil
    1
    teaspoon
    kosher salt
    18
    corn tortillas
    4
    cups
    shredded chicken
    *
    additional crema for drizzling
    1/3
    cup
    roasted peanuts, chopped for garnish
    Directions
    In large frying pan, heat 2 tablespoons vegetable oil. Add roasted poblano, Serrano, onion, peanuts, and bread chunks. Sauté until everything is soft and mixture is fragrant, about 5 minutes.
    Place mixture in blender container along with the milk, crema, and 1/2 cup of chicken broth. Process until completely smooth.
    In medium saucepan, heat 1 tablespoon oil. Pour mixture into saucepan and cook over low heat for 10 minutes, adding more chicken broth to achieve a thick sauce that coats the back of a spoon. Add salt and cook another 5 minutes, taking care not to let it boil. Keep sauce warm.
    In another medium frying pan, heat 1/4 cup vegetable oil. Soft-fry tortillas about 20 seconds per side, only to soften them.
    Drain on paper towels and keep warm while you do all the tortillas. Fill each tortilla with shredded chicken and roll up tightly, arranging on tray seam side down. Keep warm as you finish filling all tortillas.
    To serve, spoon a pool of sauce on each serving plate. Top with 3 or 4 filled tortillas and cover completely with sauce. Drizzle with crema and garnish with peanuts. Serve hot.

    The base number of servings for this recipe is 6
    OK

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