Enchiladas Rancheros

by | Mar 19, 2008 | Meat, Poultry | 0 comments

3 pounds chicken leg quarters ; skinned
1 pound Poblano Chile
1 pound tomatillo
1 onion ; diced
1 teaspoon salt
1 bay leaf
3 cups chicken broth
3 cloves garlic ; minced
1 or 2 cups cheddar cheese ; grated
1 or 2  cups of Swiss cheese; grated
1 cup black olive ; sliced
4 tablespoon cornstarch
10 flour tortilla


Cook chicken. I like to grill or smoke mine. Debone; chop;  and set aside.

Roast chiles over open flame one at a time until blackened all over. Place in plastic bag and allow to steam in their own heat for about 15 minutes. Peel and clean out the seeds and membranes. Cut into a large dice.

Peel and wash tomatillos and parboil for about 5 minutes. Cut up onion and garlic. Place onion, garlic, tomatillos, salt, and chiles into a blender and add a bit of broth. Blend until a course consitency is achieved – – about like the consistency of a regular red salsa you’d find on the store shelf.

Place in a pot along with the rest of the broth and bay leaf and simmer for 30 minutes. Remove from heat.Blend cornstarch with equal amount of water and add to sauce. Set aside and cover. Let sit for about 15 minutes or so.

To assemble enchiladas get cheeses and deboned chicken ready to go. Heat up a dry skillet over medium to low heat. Place a flour tortilla in skillet and turn frequently until warmed up and softed a bit.

Drop into green sauce and use spoon to ladle sauce on top of tortilla. You want to get the torilla coated with the sauce on both sides.

Carefully transfer tortilla to a plate where you’ll build the enchilda. It helps if you have an extra set of hands. One to do the clean work, and one to do the messy part.

The messy partner then places a tablespoon or two of chicken across the middle of the enchilda and then a bit of both cheeses. Roll up the enchilda and place seam side down in a baking pan or shallow corningware.

Continue until pan is filled with rolled enchiladas. Ladle green sauce over all making sure to cover ends of the enchiladas. Garnish with some black olives and a bit of grated cheese. Bake uncovered in a medium oven for arout 20 minutes or until heated through. Be careful not to scorch.

Serve up with sour cream if desired. Good with spanish rice and refried beans and a salad.

Be sure and have some good cold beer and some Mexican music on hand.


Special Note: For the shrimp version of this, go here.