Pozole Rojo Enchiladas

Have you had posole (or pozole) soup before?  The red one?  It's a great thing.  These enchiladas are based on that soup.  We used the same chiles for the sauce, filled them with hominy and served then with a number of toppings like avocado slices, cilantro, shredded cabbage and limes.  

Serves 4.

Pozole Rojo Enchiladas

For the sauce:

3 ancho peppers, stemmed seeded

3 guajillo peppers, stemmed, seeded

1/2 large yellow onion, peeled, coarsely chopped

4 garlic cloves, peeled, smashed

2 tomatoes, peeled, seeded

1 tablespoon dried oregano

juice of 1 lime

2 tablespoons olive oil

1 cup stock, chicken or vegetable

1 teaspoon agave nectar

many pinches of salt      

sugar to taste 

For the chicken:

1 lb skinless, boneless chicken thighs

s+p

1 teaspoon olive oil

Sprig fresh thyme

2 bay leaves

Juice 1/2 lime

Pinch garlic powder

1/2 yellow onion, halved

For the enchiladas:

1 tin hominy, rinsed, drained

12 corn tortillas

1 cup grated cheese ( I like a blend of jack, Colby, cheddar) 

chopped fresh cilantro leaves

shredded lettuce or cabbage

diced onion

lime wedges

sliced radishes

sliced avocado

Soak chiles in hot water for 30 minutes.  Drain and discard water.    In a blender, blend chiles, onion, garlic, tomatoes, oregano, lime juice, stock and agave until very smooth.  Strain, discard any solids.  Pour into a small sauce pot and simmer 20 minutes.  Adjust to taste with salt and sugar.  

While chiles are soaking or the sauce is simmering get the chicken going.  Heat oven to 425 degrees.  Toss chicken thighs with salt, pepper, olive oil, thyme, bay leaves, lime juice, garlic powder and onion.  Place in 9 or 8 inch baking dish and roast about 20 minutes or until done.  (Internal temperature will read 165.)  Remove from oven and cover.  Let rest at least 10 minutes.  Uncover and shred.  Discard, onion, thyme sprigs and bay leaves before shredding.)

Turn oven to 350 degrees.  Mix shredded chicken, hominy and 1/2 the cheese in a bowl with 1/3 of the sauce.  Heat tortillas in a microwave or in a skillet to make them more pliable.  (Warming them in a skillet is more time consuming but yields better flavor.)  Spoon filling into tortillas and roll, place seam side down in a 9 x 13" baking dish.  Cover with remaining sauce and cheese.  

Bake 10 to 15 minutes, cheese will be melted and contents hot.  Serve with desired garnishes.  My suggestions are cilantro, shredded lettuce or cabbage, diced onion, sliced radishes and avocado.  

Chipotle + Turkey Enchiladas

cench02.JPG
cench03.JPG

These enchiladas use the smoky chipotle sauce from the previous post.   

Makes about 14 enchiladas, serving about 7 people.   

Turkey Enchiladas

splash high heat oil

1/2 onion, chopped

1 lb ground lean white meat turkey

1 small zucchini, chopped

1/3 cup green olives, pitted, sliced

1/2 cup corn kernels, frozen or fresh

handful cilantro, chopped 

prepared chipotle tomato sauce

14 (ish) 6" corn tortillas, room temperature or warm

6 oz grated cheddar cheese

Heat splash of oil in a pan over medium heat.  Add onion, cook until onions are soft, about 8 minutes.  Add turkey, cook, stirring frequently, until turkey is done, about 8 minutes.  Add zucchini, olives, corn and cilantro.  Cook 4 minutes, stirring frequently.  Remove from heat.    

Heat oven to 350 degrees.  Lightly grease a 13 x 9 inch pan.  Fill each corn tortilla with 1/3 cup filling and a pinch of cheese.  Roll up and place seam side down in pan.  Repeat with other tortillas until there is no more filling.    

Bake for 20 minutes.  Remove from oven and top with warm chipotle sauce.  (And maybe more cheese, yes?)