There’s something so gratifying about cooking with vegetables you’ve grown. Being part of the entire process, from seed to dish, brings much joy to the dinner table.
This year we’ve had a remarkable season with the extreme hot weather bringing my family the best pepper harvest in a long time. Poblanos are especially abundant.
A Few Steps
After deciding to make rustic chicken poblano enchiladas with sweetened caramelized onions and a roasted tomatillo salsa verde, I went out to the garden with my son and picked ripe tomatillos and tomatoes of all colors, shapes and sizes.
Enchiladas are easy to make but do require a few steps. For this recipe I roasted the poblano peppers (for filling) and the tomatillos (for sauce), which gives these vegetables a deep sweet flavor and cuts the spiciness of the peppers.
Really, you could stop at the filling, warm up some flour tortillas, and have melt-in-your-mouth chicken poblano fajitas ready to go. To turn my fajitas into enchiladas, though, I wrapped the filling in corn tortillas and whipped up a quick salsa verde.
Either way, whether you choose chicken poblano fajitas or enchiladas, this meal is sure to please.
Chicken Poblano Enchiladas (Or Fajitas)
- 4 chicken thighs, sliced thinly
- 3 - 4 medium-sized poblano peppers, roasted
- 14 -16 tomatillos, cut in half
- 1 cup cheddar cheese, shredded
- 1 cup chicken stock
- 1 vidalia sweet onion
- 3 tablespoons extra virgin olive oil
- 1/2 lemon
- 1 garlic clove, minced or pressed
- 2 teaspoons kosher salt
- Roast the poblano peppers and tomatillos on a baking dish at 425F for 15 minutes, turning them halfway through.
- Once done, place the poblano peppers in a brown paper bag or covered with a damp cloth in a dish until cooled. Remove the skins, seeds, and veins of the peppers and slice thinly.
- In a cast iron skillet or pan, heat the extra virgin olive oil and add the onions. Allow to blacken on the bottoms for about 4-5 minutes to blacken on the bottom. Turn the onions and allow to brown and caramelize for another 5 minutes.
- Add the chicken and brown until cooked through allowing all the juices to cook through.
- Add the sliced roasted poblano peppers, garlic powder, and the juice of 1/2 a lemon. Mix through and allow the flavors to incorporate for a few more minutes.
- Eat as fajitas or set aside to use as the filling for enchiladas.
- Meanwhile, blend the roasted tomatillos in a food processor or blender.
- In a saucepan, add the processed tomatillos, 1 cup chicken stock, 1 garlic clove, and 1 tsp kosher salt.
- Bring to a boil, lower the heat, and allow to simmer for 15 minutes.
- To Finish the Enchiladas, warm up the corn tortillas and add about a tablespoon or so of the chicken poblano filling to each placing them in a baking dish.
- Top with the roasted tomatillo salsa verde and shredded cheddar cheese.
- Bake at 375F for 20 minutes.