Chicken enchiladas smothered in a creamy poblano sauce and topped with melted cheese. It’s a recreation by Rick Bayless of enchiladas served at Cafe Tacuba in Mexico City.
I never make recipes exactly as written. I can’t. Not even when I’m re-making my own recipes. It’s an unwritten rule. It’s inevitable that I’ll change
some a lot of things. This one was different because I didn’t change one single thing.
For the first time in I don’t know how long I followed the recipe exactly as written. To a tee. Of course I had ideas. Ideas I resisted because I decided ahead of time to trust the recipe.
The results were stunning. A rival for my original chicken enchilada recipe that everyone loves and asks for.
The sauce is a beautiful pastel green, rich, creamy and mildly spiced with poblano chile peppers, a little fresh spinach, chicken broth and milk. I could drink it. But I didn’t.
A spoon worked better.
The filling is simple and pure. Shredded chicken flavored with the sauce is rolled up in corn tortillas then lined up like little soldiers in a baking pan.
There’s a generous amount of sauce that thickens up as it bakes, a gooey cheese topping and fresh cilantro for garnish.
Rarely do I describe a savory dish this way but there’s a first time for everything.