Published on Sep 8, 2012
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Smoky, rich, creamy guilt free and gluten free enchiladas!
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Chicken and Goat Cheese Enchilada Recipe:
2 poblano peppers
2 tablespoons extra virgin olive oil
1 medium red onion, finely chopped
3 garlic cloves, minced
1 tablespoon dry Mexican oregano
1 tablespoon ground cumin
1 tablespoon paprika
2 teaspoons sea salt
1 cup dry white wine
32 ounce can crushed tomatoes
3 cups chicken stock
2 tablespoons sriracha
1 store bought rotisserie chicken, shredded
1 log (16 ounce) goat cheese
3 tablespoons chopped cilantro
4 scallion, thinly sliced
18 (6 inch) corn tortillas, warmed in oven or microwave.
(1) 15x10 or (2) 9x13 inch baking dishes
2 jalapenos, thinly sliced
Pre-heat oven to 375F.
1.Char poblano peppers over an open flame. Place peppers in a bowl and cover with plastic wrap. Set aside for 8-10 minutes until skins softened and are easy to remove. Seed and stem poblano peppers. Chop finely.
2.Heat olive oil in a sauté pan over medium-high heat. Add the onion, garlic and sauté until onions become soft and translucent, about 6-7 minutes. Sprinkle in the oregano, cumin, paprika, chopped poblano, and salt. Continue to cook another 3-4 minutes until vegetables begin to caramelize slightly. Deglaze pan with the wine and scrape any brown bits from the bottom of the pan. Let wine reduce to almost nothing before adding in the tomatoes, chicken stock, and sriracha. Simmer uncovered for 30 minutes.
Allow sauce to cool. Transfer to blender or food processor and puree until smooth. Adjust salt to taste.
3.For the Filling: in a bowl combine shredded chicken, goat cheese, cilantro, and half of the scallions. Set aside.
4.To assemble enchiladas: ladle enough sauce to just coat the bottom of the baking dish. Dip each tortilla in remaining sauce to coat and fill each one with about 2 tablespoons of the chicken mixture. Roll tortillas into 1 1/2 inch enchiladas. Place enchiladas seam side down in the baking dish. Set aside 1/2 cup of sauce and pour remaining sauce over top. Bake enchiladas in pre-heated oven on middle rack for 20-25 minutes or until enchiladas are crispy and brown around the edges.
Top with reserved sauce, sliced scallions, and jalapenos. Serve.
Ginger Tequila Cocktail Recipe:
12 ounce ginger beer
3 ounces silver tequila
juice of one lime, about 3 tablespoons
1 teaspoon freshly grated ginger
A few dashes of orange bitters to taste
1.Stir ingredients to combine and pour into two glasses filled with ice.
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