Enchiladas Con Crema
Adapted from a dish served at El Café de Tacuba in Mexico City, these enchiladas have a French influence and are similar to enchiladas suizas.
2 boneless, skinless chicken-breast halves
Salt to taste
12 corn tortillas, softened See Cook’s Notes
Spinach-Poblano-Cream Sauce (prepare ahead; see recipe below)
3 oz. grated manchego cheese (or Swiss cheese)
Place chicken in a saucepan with enough water to cover, and bring to a boil; cover, reduce heat, and simmer gently for about 10 minutes, or until cooked. Remove chicken and cool. Shred chicken, add salt to taste, and set aside.
Place about 1 T. shredded chicken just off center in each tortilla, and roll up. Place enchiladas in a shallow baking pan, or place 3 of them on each of 4 ovenproof serving plates. Ladle sauce over enchiladas, sprinkle with cheese, and bake in a 350º oven for 5 minutes, or until heated through and cheese has melted. Place enchiladas under broiler for about 2 minutes, or until cheese just begins to turn golden. Yield: 12 enchiladas, or 4 servings.
SPINACH-POBLANO-CREAM SAUCE 1 (10-oz.) pkg. frozen spinach, thawed 2 T. peeled, seeded, and minced fresh poblano chilies or canned green chilies (see Cook’s Notes, page 12) 2 c. whipping cream 3 T. butter 1/4 tsp. salt (or salt to taste)
Wrap spinach in a towel, and squeeze well to remove as much moisture as possible. Measure 2 T. of spinach, and set aside (reserve remainder for another use).
Place 2 T. spinach, chilies, and 1 c. of cream in a blender; blend for 15 seconds, or until vegetables are just puréed. Melt butter in a saucepan over medium heat, and stir in chili mixture and remaining cream. Simmer until slightly thickened (about 5 minutes), stir in salt, and remove from heat. Yield: About 2 c. (enough for 12 enchiladas). Issue: January, 2002, Page 10
From the January 1970 issue.