Chicken Enchiladas With A Poblano And Spinach Cream

You don’t have to buy the frozen enchiladas when you can make something as tasty as these.

• 2 fresh poblano peppers
• 1 cup fresh spinach leaves, roughly chopped
• 2 cups whole milk
• 2 cups chicken stock
• 6 tbsp. butter, not margarine
• 2 cloves garlic, peeled and finely chopped
• 1/2 cup flour
• salt and pepper to taste
• 3 cups coarsely shredded cooked roast chicken
• 12 small corn tortillas
• 1 cup shredded Monterey Jack cheese

Roast the peppers over open flame for about 5 minutes, turning often until the skins have blistered and blackened on all sides OR lay them on a baking sheet 4 inches below the broiler (8-10 minutes) also turning on all sides. Place in a bowl, cover with plastic wrap and set aside to allow them to steam. When cool enough, peel off the black outer skin and seeds. Chop the flesh coarsely and add to a blender. Add the fresh spinach and set aside.

Preheat the oven to 350 degrees. Lightly oil a 9 x 13 baking dish and set aside. In a medium sized saucepan, add the milk and stock and warm up. In a large saucepan melt the butter, add the flour and cook, stirring constantly for 1 minute. Now raise the heat and add the milk mixture, whisking constantly. Bring to a boil and reduce the temperature and simmer for about 5 minutes. Remove from the heat.

Pour half of the mixture into the blender and process until smooth. Pour this back into the saucepan with the remaining sauce. If needed, season with a little salt and pepper. Place the chicken in a bowl and stir in one cup of the sauce. Divided the chicken equally in the tortillas and roll up.

Place these in the baking dish, seam side down. Pour the remaining sauce over all and top with the shredded cheese. Bake until the enchiladas are heated through and the cheese has melted. (18-20 minutes).

Serve immediately with a crisp salad, glass of chilled white wine and the world is yours for the ‘eating’.