First you prepare the chiles.
- 2 fresh green Poblano chiles (you can use the long thin ones like Anaheim, New Mexico or Hatch but you will need 4 of those as they are smaller)
Heat up the gas grill. I know mine is ready when the temp reads over 300 F.
Put the chile peppers on the grill and roast, turning as needed until the thin skin is charred pretty much over the entire surface. I would guess about 5 min for the first side and 3 for the other side (or other two sides depending on the shape of the chiles.
Remove from the heat and pop them into a paper bag. (You can use a pan with a lid or a bowl with a plate on top.) Let them set, which will loosen the charred skin. (You can do this ahead of time or let it set while the onion starts to saute, but only if you can do two things at once.)
Running them under water, slide the skin off the chiles. You can use a knife the scrape if you are careful. Cut off the stem and the seedy lump inside. Wash off the seeds though a few won't hurt.
At this point, its a good time to toast the tortillas on the grill. (You can use store-bought tortilla chips but they will add a lot of salt to the end product.) Use the gas grill AFTER the chiles have completed.
- 12 corn tortillas
Lay them flat on the grill. Leave them just long enough to get a little toasting and/or grill marks on the down side and then turn them. The 2nd side goes faster. If one starts puffing up, they are done. I can't fit all 12 on my grill at the same time, so repeat after stacking the done ones.
Saute on a low heat the following in a 4 qt (or larger) pan on the stove. (No lid needed.)
- 3 Tbsp olive oil (or pretty much any oil)
- 1 med onion, chopped coarsely. (I like the sweet yellow ones.
- 2 cloves garlic, chopped
- the roasted chiles (prepared above) chopped
When the onion becomes translucent, add the following spices:
- 1 tsp ground cumin
- pinch of ground mexican oregano (or any oregano, ground or flakes)
- 1/4 tsp ground black pepper
- (optional: a small amount of salt. Note that other ingredients have plenty of salt so you may not need any.)
Saute 2 or 3 more minutes, then stir in the following:
- 1 can Cream of Mushroom soup
- 1 can Cream of Chicken soup
- chicken meat cut into 3/4" chunks or shredded (I use the meat of one rotisserie chicken precooked at the grocery. You can also cook about 4 chicken breasts and use that.
Stir as needed to avoid burning until the whole mixture comes to a boil. Remove from the heat.
Build the enchiladas in a cassarole dish (12" x 16" or so). I use some spray oil to avoid sticking.
The layers numbered from bottom to top:
- 4 tortillas spread across the bottom. They can overlap depending on the exact size of tortillas and pan.
- 1/2 of the mixture from the pan.
- 8 oz sour cream
- 4 oz grated cheese
- 4 more tortillas
- the other 1/2 of the mixture from the pan
- 1/2 cup green chiles (either canned chopped green chile or use "505 Flame Roasted Green Chile" which is chile with garlic and cumin. It has a blue label to distinguish it from their other products.)
- 4 more tortillas
- 8 oz grated cheese
If you heat it right away, it only needs about 15 minutes at 300 F. If you keep it in the refrigerator, or freeze it and then let it thaw, it will need 30-45 minutes at 350 with foil over it except the last 15 minutes.
