Tribute post to my Breaking Bad fans! This post may contain spoilers.
I’d like to give a big shoutout to the AMC for doing the Breaking Bad finale right.
I was very very late to the Breaking Bad train. I will admit to getting caught up on all 4 seasons in a month this summer before the series finale this fall. I was never a Walter White fan so naturally his death in the finale was very welcomed and also anticipated. Sorry, I’m not sorry, Walt, your arrogance was not appreciated. Also, you killed Mike, he was my favorite character. Can I get an Amen?!
Regardless of my dislike for you Walt, I thought that last episode and your display of the “badass robot gun” made my whole Breaking Bad binge worth it. Breaking Bad you will be missed, so let’s do some enchiladas Los Pollos Hermanos style for your grand send off. No Stevia included.
Enchiladas Verdes
Ingredients
- For Verdes Sauce
- 2 whole Poblano Peppers {Pasilla or Anaheim work too.}
- ½ whole Onion, chopped
- 4 whole Tomatillos, husked
- 2-3 whole Jalapenos, depending on how hot you want it
- 4 cloves Garlic, with skins on
- 2 tablespoons Olive Oil
- 1 whole Lime, juiced
- 1 teaspoon Cumin
- 1 cup Cilantro, stems removed and packed
- 1/2 teaspoon Kosher Salt
- For Enchiladas
- 1 whole Roasted Chicken, skin removed and meat shredded off the bone
- 2 tablespoons Olive Oil
- 2 tablespoons Butter
- 1 whole Onion, diced
- 1 whole Jalapeno, seeded and diced
- 3 cloves Garlic, minced or grated
- 1 teaspoon Cumin
- 1 teaspoon Smoked Paprika
- 1 pinch Cayenne
- 1 heaping tablespoon Flour
- 1- 1/2 cups Milk
- 1 cup Monterey Jack Cheese, shredded {Plus more to top the enchiladas.}
- 2 tablespoons Cilantro, chopped
- 8 – 10
Directions
- Step 1 Set your oven to broil. Rub poblano pepper, onion, tomatillos, jalapeno and whole garlic cloves with olive oil and season with salt and pepper. Place on a sheet pan. Broil for 15 minutes, rotating the peppers every couple minutes until all sides are blackened and charred. Once peppers are charred remove the pan from the oven and place the peppers immediately in a bowl and cover with plastic wrap for 15 minutes to sweat. Remove from bowl and the skins should easily rub away. Pinch stems off and seed the peppers. {If you want some heat I suggest leaving some seeds in the peppers.}
- Step 2 Remove the garlic from their skins. In a blender, add the peppers, onion, tomatillos, lime juice, garlic, cumin, and the cilantro leaves. Puree the mixture until smooth. Season with salt. Set aside until ready for the enchiladas.
- Step 3 In a saucepan heat the milk over low heat. Don’t boil just warm. In a cast iron skillet, heat the oil and butter over medium heat. Add the onions to saute, season with salt to sweat, about 15 minutes. Add the diced jalapeno, garlic, cumin, smoked paprika, and cayenne. Stir in until fragrant, about 1 minute. Whisk in the flour and cook for about 2 minutes until slightly golden. It will smell slightly nutty, you need to cook the flour taste out.
- Step 4 Turn the heat down to low and while whisking, slowly drizzle the warmed milk into the mixture. Keep whisking to make sure there is no lumps. Whisk until mixture is thickened and add the 1 cup of shredded Monterey jack cheese. Turn heat off. Fold in shredded chicken and chopped cilantro.
- Step 5 Preheat your oven to 375 degrees F. Spray a casserole dish with nonstick cooking spray. Prepare your enchilada assembly station. Take your tortillas and spoon two big spoonfuls of the cheesy chicken mixture in the center. Roll cigar style from one side to the other. Place seam side down in the casserole dish. Repeat until you have 8 perfect enchiladas nestled into your dish.
- Step 6 Top the enchiladas with shredded Monterey jack cheese. Take the reserved verdes sauce and spoon on top of the cheesy enchiladas. Top with more Monterey jack cheese. Place in the oven to bake for 15 – 20 minutes until cheese is melted and enchiladas are warm.
- Step 7 Remove from oven top with chopped tomatoes and queso fresco and serve immediately.
Rub poblano pepper, onion, tomatillos, jalapeno and whole garlic cloves with olive oil and season with salt and pepper. Place on a sheet pan. Broil for 15 minutes, rotating the peppers every couple minutes until all sides are blackened and charred. {You can also roast the peppers on your grill and saute the onions on the stove. It’s your preference.}
Once peppers are charred remove the pan from the oven and place the peppers immediately in a bowl and cover with plastic wrap for 15 minutes to sweat. Remove from bowl and the skins should easily rub away. Pinch stems off and seed the peppers. {If you want some heat I suggest leaving some seeds in the peppers.}
Remove the garlic from their skins.
In a blender, add the peppers, onion, tomatillos, lime juice, garlic, cumin, and the cilantro leaves.
Puree the mixture until smooth. Season with salt. Set aside until ready for the enchiladas.
In a saucepan heat the milk over low heat. Don’t boil just warm.
In a cast iron skillet, heat the oil and butter over medium heat. Add the onions and jalapeno to saute, season with salt to sweat, about 15 minutes.
Add the minced garlic, cumin, smoked paprika, and cayenne. Stir in until fragrant, about 1 minute.
Whisk in the flour and cook for about 2 minutes until slightly golden. It will smell slightly nutty, you need to cook the flour taste out.
Turn the heat down to low and while whisking, slowly drizzle the warmed milk into the mixture. Keep whisking to make sure there is no lumps. Whisk until mixture is thickened.
Cast Iron = Love
Delicious shredded roast chicken. Add some cheese to that.
Yep, that’s better.
Turn heat off. Fold in shredded chicken, 1 cup Monterey jack cheese and chopped cilantro.
Preheat your oven to 375 degrees F.
Spray a casserole dish with nonstick cooking spray.
Prepare your enchilada assembly station. I always have my man help me with this, he’s a good enchilada roller!
Take a tortilla and spoon two big spoonfuls of the cheesy chicken mixture in the center.
Roll cigar style from one side to the other. Place seam side down in the casserole dish. Repeat until you have 7 – 8 perfect enchiladas nestled into your dish.
Now I like to add cheese right on top of the enchiladas and then more on top of the sauce. It’s your preference really but I like lots of cheese with my enchiladas.
Take the reserved verdes sauce and spoon on top of the cheesy enchiladas. Top with more Monterey jack cheese.
Place in the oven to bake for 15 – 20 minutes until cheese is melted and enchiladas are warm.
Remove from oven top with chopped tomatoes and queso fresco and serve immediately.
Serve with your favorite sides; Spanish Rice perhaps or seasoned pinto beans.
Savor and Enjoy!
