I've been cooking the recipes of Rick Bayless once a week for five full months now. This recipe, for Cafe Tacuba-Style Creamy Chicken Enchiladas, is hands down my favorite Rick Bayless recipe from the whole five month period. I am so glad I spotted this dish over on the Sweet Life or else I may have missed out on it's deliciousness.
These enchiladas are absolute perfection in my opinion. The sauce is a flavorful and creamy combination of spinach and poblano chiles with just the right hint of garlic. That delicious sauce blankets the corn tortillas and chicken to make for one extremely comforting dish. These enchiladas were pretty much inhaled at my house. Next time around I'd consider doubling the recipe so there would be leftovers.
Instead of rolling individual enchiladas I chose to make more of an enchilada bake. I used twelve corn tortillas, layering six of them on the bottom of the dish, adding the filling, then layering the remaining six corn tortillas on top (the directions below reflect this). This style is much easier, quicker, and way less messy and I like the end result just as well. I would recommend this style over hand rolling twelve enchiladas any day of the week. However, if you choose to hand roll the enchiladas then you will need to soften your corn tortillas by heating them until they are pliable and brushing them with a little oil so you can work with them.
One Note: Once I assembled the enchilada bake I felt like there was way too much sauce to pour over the top. I went ahead and poured all that sauce on anyway and I'm glad I did. The enchiladas really soak up that sauce and everything turned out excellent. So, if you decide to make this recipe, go ahead and pour all that sauce on top. You'll be happy you did!
Cafe Tacuba-Style Creamy Chicken Enchiladas
Adapted from SweetLife
2 poblano chiles
1 cup roughly chopped spinach leaves
2 cups milk
2 cups chicken broth
6 tablespoons butter
3 garlic cloves, finely minced
1/2 cup flour
3 cups coarsely shredded cooked chicken (I bought a rotisserie chicken)
12 corn tortillas
A little vegetable oil for brushing or spraying
About 1 cup Mexican melting cheese (Chihuahua, quesadilla, asadero, monterrey jack, or mild cheddar)
cilantro for garnish