Poblano Chile Enchiladas a la Gringa
These were very, very good. Step 1 says to reserve one cup of the chicken stock and discard the rest, but don't. I got about 2-1/2 cups of stock, so I froze what I did not use rather than discarding it. Next time I make these, I can use some leftover deli chicken and a cup of the frozen stock, cutting the time it takes to make these way down.
The boiled chicken seemed a little dry, so next time I might try shredding it instead of slicing it.
Frying the tortillas was strange; even in a very hot pan, the tortillas just seemed to absorb the oil. Next time I may try non-stick cooking spray.
As others have done, I put the finished enchiladas under the broiler for a couple of minutes (watching them carefully) to melt the cheese. Muy delicioso!
1 user found this review helpful
Mar. 10, 2012