This recipe is a recipe by the chef Rick Bayless who specializes in Mexican dishes. You can find the original recipe for this dish here on his website.
For the Sauce
- 2 Poblano Chiles
- 1 Cup of Packed Chopped Spinach
- 2 Cups Milk
- 2 Cups Chicken Broth
- 6 Tablespoons Butter
- 3 Garlic Cloves
- 1/2 Cup Flour
- Salt and Pepper
For the Filling
- 3 Cups Shredded Chicken (Cooked)
- 1/2 Cup of Shredded Cheese
Bringing it Together
- Oil for Brushing
- 1 Cup Shredded Cheese
For the Sauce: Roast the poblanos directly over a gas flame or on a baking sheet 4 inches below a very hot broiler, turning every minute, until the skins have blistered and blackened on all side. This takes roughly 5 minutes for an open flame, and about 10 minutes under the broiler. Place in a bowl to cool and, when handleable, rub off the blackened skin, tear open and pull out the seed pod and stem. Rinse to remove any stray seeds or bits of skin. Roughly chop and put them into a blender along with the spinach.
Mix the Chicken Broth and the Milk in a medium sauce pan and heat until warm.
In a separate sauce pan melt your butter over medium heat and a the garlic cook for a minute. Add the flour and stir for a good minute doing your best to work out any lumps. Add the Broth and Milk Mixture to the flour mixture and bring to a boil over medium high heat. Make sure to whisk this mixture continuously until it boils. Once it has boiled, reduce heat to medium and simmer for 5 minutes smoothing out any lumps that might be left. Add half of the sauce to your blender with the Poblanos and Spinach, then blend until smooth.
Pour the mixture from the blender into the remain sauce and mix until fully incorporated. Taste and season with salt and pepper to balance the flavors out.
Bringing it Together: Heat the oven to 350 degrees. Pour 1 cup of the sauce over the bottom of a 13x9-inch baking dish, you just want a light coat on the bottom of the dish. Stir 1 cup of the sauce into the chicken with some cheese. Lay half of the tortillas out on a baking sheet and lightly brush or spray both sides of the tortillas with oil; top each tortilla with another one and brush or spray those with oil. Bake just to warm through and soften, about 3 minutes. Stack the tortillas and cover with a towel to keep warm.
Working quickly so that the tortillas stay hot and pliable, roll a portion of the chicken up in each tortilla, then line them all up in the baking dish(es). Douse evenly with the remaining sauce and sprinkle with the cheese. Bake until the enchiladas are hot through (the cheese will have begun to brown), about 20 minutes. Garnish with the cilantro and serve without hesitation.