Ingredients
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enchilada sauce
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2 tablespoons vegetable oil (canola/rapeseed)
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2 tablespoons plain flour (gluten free is an option), this is to thicken
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2 teaspoons chili powder
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1 teaspoons garlic powder
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1 teaspoon ground cumin seeds
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1 teaspoon ground coriander
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3 tablespoons tomato paste
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1 1/2 teaspoon kosher/coarse salt
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2 cups canned chopped tomatoes
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2 cups beef stock
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chicken
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3 cups enchilada sauce
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1 whole roasted chicken, meat removed and shredded
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olive oil
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1 large onion, finely chopped- about 3 cups
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1 yellow pepper, cut in square pieces
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1 red or orange pepper, cut in square pieces
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1 poblano chili, kept whole
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6 corn/wheat tortillas, cut into strips all same size
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1 1/2 cup shredded mexican cheese mix (cheddar, jack, monterey)
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2 cups shredded lettuce
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optional: handful of roughly chopped cilantro
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sides
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bowl of jalepanos
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extra enchilada sauce in a bowl
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bowl of guacamole
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small bowl of sour cream
Directions
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1
Done
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enchilada sauceHeat oil in a large saucepan over medium heat, add the flour and stir together well. |
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2
Done
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Whisk in the chili powder, garlic powder, cumin, coriander, salt, tomatoes, and tomato paste until all lumps are removed. |
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3
Done
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Continue to whisk and pour in the beef stock until well incorporated. Lower the heat and simmer for 45 minutes until becomes lovely and thick. |
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4
Done
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Use immediately or refrigerate for up to two weeks. |
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5
Done
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chickenHeat oven to 425 F. |
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6
Done
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On a large baking dish, mix the onions, colored peppers with olive oil and salt. Place poblano chili on baking pan in whole piece and roast all for 30 minutes, mixing after 15 minutes to assure even cooking time, and flipping chili over to other side. |
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7
Done
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Remove from oven. Place the poblano in a paper or plastic sealed bag for at least 10 minutes. After 10 minutes, peel skin off, remove stem, cut open and remove seeds. The chop into small bite size pieces. |
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8
Done
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In a large bowl, place chicken, peppers and chili mixing together well. The ladle in about 3/4 of the enchilada sauce and toss together along the the tortilla strips. |
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9
Done
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Place into a large rimmed baking dish (rectangular or round) ladle on remaining enchilada sauce cover all areas, and sprinkle generously all over with cheese. |
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10
Done
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Bake in the oven until hot and cheese is bubbling. |
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11
Done
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Remove from oven and top with lettuce and cilantro. |
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12
Done
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Serve immediately with sides. |
