I’m back in the kitchen again, wanting to pay homage to one of my mom’s favorite styles of cooking – stuffed delicacies. I don’t eat large amounts of meat, but because I made a vow to try to eat only organic, free-range meat, I purchased organic chicken for this recipe. And because I veer away from gluten, I used corn tortillas instead of flour. Overall, this meal is low fat and takes about an hour and a half to prepare.
Ingredients you will need
some white corn tortillas, 4 poblano peppers 10 tomatillos, organic chicken, 1 medium onion, 3 cloves of garlic, 1/2 can or box of diced tomatoes, 1/2 cup of chicken broth, 1 lemon, 1 large jalapeño, 1 bunch of fresh cilantro, 1 orange, paprika, brown rice, cumin, olive oil, another kind of light oil for roasting, salt, pepper
Prep the chicken
One thing you’ll probably want to do is marinate the chicken. I took 3 small cutlets, cut them in small pieces and marinated them in a freezer bag with the juice of 1 orange, olive oil, salt, pepper and paprika. While the chicken marinated, I went on to prepare the poblano stuffing.
Prep the stuffing
You can vary this with anything from quinoa to baked beans but for this mixture, I prepared brown rice with chicken broth and simmered in a cup of diced tomatoes with sauce. While this simmered, I prepped the salsa.
Prep the salsa verde
In a roasting pan, place the following ingredients: the tomatillos (husked), the medium onion quartered, the 3 garlic cloves (peeled), the jalapeño pepper, the poblano peppers
Drizzle some light oil and sea salt over all the vegetables and roast on the top rack on high, turning the ingredients over every 5 minutes until charred on all sides. Remove and place all items in a food processor except the poblanos. Place these in a dish and cover with a wet towel to keep moist.
While the poblanos are set aside and cooling, in the food processor, add to the mixture of roasted vegetables: a few glugs of olive oil, a pinch of salt, 1/2 teaspoon of cumin, the juice of one lemon and a cup of cilantro. Pulse until chunky. Set aside for the enchiladas.
Stuff the peppers
Grate a couple of cups full of your favorite, low fat cheese. For this recipe, I used monterey jack. After the poblanos have cooled, peel the charred skin and make a very small slit down one side. Carefully remove the seeds and veins inside the pepper while making sure the slit doesn’t expand. With a spoon fill the poblano almost to capacity. Place carefully in a baking pan and sprinkle the cheese over them. Set the pan side while you make the enchiladas.
How to make the enchildas
Take the bag of chicken and marinating juice out of the fridge and place in a frying pan. Heat for 15 minutes or so on medium heat and when the pieces are close to being cooked, increase the heat to evaporate the juices. Let the chicken cool a little and place some pieces in two corn tortillas with some of the cheese added. Fold over in thirds and place in the same pan with the poblanos. Add extra cheese (I varied by using cheddar) on top of the enchiladas. Bake at 425 for ten minutes or until cheese has melted.
Remove the enchiladas and poblanos from the oven. Heavily drizzle the tomatillo sauce onto the enchiladas and serve the poblanos and enchiladas with a side of blue corn tortilla chips, which you can use with any leftover salsa.