Aired December 17, 2009
4 pieces boneless, skinless chicken breast
2 tablespoons EVOO Extra Virgin Olive Oil
1 onion, chopped
2 jalapeo peppers, seeded and chopped, divided
2 cloves garlic, finely chopped
Salt and pepper
8 medium-large tomatillos, peeled, rinsed and chopped
3/4 to 1 cup cilantro, divided
Juice of 1 lime
2 teaspoons honey
8 6-inch flour tortillas or 12 5-inch corn tortillas
1 cup crme fraiche or sour cream
1 cup shredded Swiss cheese (buy 1/3 pound block)
1 cup shredded Monterey Jack cheese (buy 1/3 pound block)
1 3/4 cups chicken stock, divided
1 tablespoon butter
1 cup white rice
1 cup packed fresh spinach leaves
3 to 4 scallions
Heat broiler to high. Place poblanos under broiler and char until blackened an all sides, 10-12 minutes. Leave the door of the oven cracked to allow the steam to escape. Place peppers in a bowl and cover tightly with plastic wrap. Allow the peppers to cool to handle. Switch oven to bake at 375F.
While peppers char, place chicken in a small pan and add enough water to come up to top of meat but do not submerge completely. Bring to a boil then reduce to simmer and poach 10-12 minutes.
Meanwhile, heat EVOO, 2 turns of the pan, in a skillet over medium-high heat. Add onions, 1 jalapeo and garlic, and cook to soften, 5 minutes.
While the veggies cook, place tomatillos, 1/4 cup cilantro and lime juice in the food processor. Peel and seed poblano peppers, give them a coarse chop and add to processor. Process until an almost-smooth sauce forms, 1 minute. Pour the sauce into a skillet and stir to combine. Stir in honey, season with salt and pepper, and simmer 10 minutes.
Shred the cooked, poached chicken with 2 forks.
Blister flour tortillas in dry pan or over open flame to soften. If using corn tortillas, warm a thin layer of vegetable oil in small skillet over medium-low heat. Pass the corn tortillas through warm oil to soften them, stacking them on paper towel-lined plate.
Pour a little sauce into the bottom of 1 medium casserole or 4 individual casseroles. Fill 8 flour or 12 corn tortillas with shredded chicken, roll them up and arrange them side-by-side in a baking dish. Top with remaining sauce. Dot the enchiladas with crme fraiche or sour cream and top with Swiss and Jack cheeses. Bake 25-30 minutes until bubbly and brown on top.
When enchiladas have been in oven for 10 minutes, bring 1 1/2 cups stock and butter to a boil. Stir in rice and cover pot, reduce heat to simmer.
Meanwhile, process about 1/4 cup stock, spinach, 1/2 cup packed cilantro leaves, remaining jalapeo pepper and scallions into a finely chopped, thick paste. When rice has been cooking for 15 minutes, stir spinach mixture into rice, cover pan, cook 2-3 minutes more, turn off heat, let stand 5 minutes.
Garnish enchiladas with raw red onion rings and serve with green rice alongside.