Ingredients with Measurements:
- 12 corn tortillas
- 1 cup of cooked and chopped chipilín leaves
- 2 poblano peppers, roasted, peeled, and seeded
- 1/2 onion, chopped
- 2 garlic cloves, minced
- 2 cups of tomato sauce
- 1 cup of chicken or vegetable broth
- 1/2 teaspoon of cumin
- 1/2 teaspoon of dried oregano
- 1/2 teaspoon of salt
- 1/4 teaspoon of black pepper
- 2 tablespoons of vegetable oil
- 1 cup of crumbled queso fresco or feta cheese
- 1/4 cup of chopped fresh cilantro
Special equipment needed:
- Blender or food processor
- Large skillet
- Baking dish
Step-by-step instructions:
1. Preheat the oven to 350°F (180°C).
2. In a blender or food processor, blend the roasted poblano peppers with the tomato sauce, chicken or vegetable broth, cumin, oregano, salt, and black pepper until smooth.
3. In a large skillet, heat the vegetable oil over medium heat. Add the chopped onion and minced garlic and cook until softened, about 3 minutes.
4. Add the chopped chipilín leaves to the skillet and cook for 2-3 minutes until wilted.
5. Pour the poblano sauce into the skillet and stir to combine with the chipilín mixture.
6. Take a corn tortilla and dip it into the sauce to coat both sides. Place the tortilla on a plate and add a spoonful of the chipilín and poblano mixture in the center. Roll the tortilla tightly and place it seam-side down in a baking dish. Repeat with the remaining tortillas and filling.
7. Pour the remaining sauce over the enchiladas and sprinkle the crumbled queso fresco or feta cheese on top.
8. Bake the enchiladas for 20-25 minutes until the cheese is melted and bubbly.
9. Garnish with chopped fresh cilantro and serve hot.
Time:
Preparation time: 20 minutes
Cooking time: 30 minutes
Temperature:
Preheat the oven to 350°F (180°C).
Serving size:
This recipe serves 4-6 people.
Nutritional information:
Calories per serving: 300
Total fat: 15g
Saturated fat: 6g
Cholesterol: 25mg
Sodium: 800mg
Total carbohydrates: 30g
Dietary fiber: 5g
Sugar: 7g
Protein: 12g
Substitutions for ingredients:
- Chipilín leaves can be substituted with spinach or Swiss chard.
- Poblano peppers can be substituted with Anaheim peppers or bell peppers.
- Queso fresco can be substituted with cotija cheese or shredded Monterey Jack cheese.
Variations:
- Add cooked and shredded chicken or beef to the filling for a meatier version.
- Top the enchiladas with sliced avocado or guacamole for a creamy twist.
- Use flour tortillas instead of corn tortillas for a softer texture.
Tips and tricks:
- To make the enchiladas easier to roll, warm the tortillas in the microwave for 30 seconds or in a dry skillet for a few seconds on each side.
- If you don't have a blender or food processor, you can chop the roasted poblano peppers finely and mix them with the tomato sauce and spices in a bowl.
- To make the enchiladas spicier, add a chopped jalapeño pepper to the sauce.
Storage instructions:
Leftover enchiladas can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
To reheat the enchiladas, place them in a baking dish and cover with foil. Bake in a preheated oven at 350°F (180°C) for 15-20 minutes until heated through.
Presentation ideas:
Serve the enchiladas on a colorful platter and garnish with chopped cilantro and sliced jalapeño peppers.
Garnishes:
Chopped fresh cilantro, sliced jalapeño peppers, sliced avocado, or guacamole.
Pairings:
Serve the enchiladas with a side of Mexican rice and refried beans for a complete meal.
Suggested side dishes:
Mexican rice, refried beans, or a simple green salad.
Troubleshooting advice:
- If the enchiladas are too dry, add more sauce or broth to the filling.
- If the tortillas break while rolling, dip them in the sauce for a few seconds to soften them.
Food safety advice:
- Make sure to wash the chipilín leaves thoroughly before cooking.
- Roast the poblano peppers until the skin is charred and blistered to remove any bacteria.
Food history:
Chipilín is a leafy green vegetable commonly used in Central American cuisine, especially in El Salvador, Guatemala, and Mexico. Poblano peppers are a mild chili pepper native to the state of Puebla in Mexico and are widely used in Mexican cuisine.
Flavor profiles:
The chipilín and poblano enchiladas have a savory and slightly spicy flavor with a hint of smokiness from the roasted poblano peppers. The queso fresco or feta cheese adds a tangy and salty note, while the cilantro adds freshness and brightness.
Serving suggestions:
Serve the enchiladas with a dollop of sour cream or Mexican crema and a squeeze of lime juice for added flavor.
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Region: Mexican