ENCHILADAS PACHUQUEÑAS

Makes: 4 servings For the filling:

2 cups poached and shredded chicken breast

¾ cup queso fresco

For the sauce:

6 poblano chiles, fire roasted, peeled, seeded and deveined, divided

1 medium white onion, peeled and roughly chopped

½ cup roasted peanuts

1 slice French bread, soaked in

1 cup whole milk

1 tablespoon vegetable oil for frying

½ cup heavy cream

Milk or water, for thinning sauce Kosher salt

For assembly: 12 corn tortillas Vegetable oil For the garnish:

Sliced radishes

Shredded iceberg lettuce

Reserved poblano chile, chopped ¼ cup queso fresco, crumbled

1. Make filling: Mix shredded chicken with queso fresco and set aside.

2. Prepare sauce: Place 5 prepared poblano peppers, onion, roasted peanuts and bread with its soaking milk in a blender and puree until smooth.

3. Strain through a medium-mesh strainer.

4. Heat 1 tablespoon oil in a saucepan over medium-high heat. Add poblano puree, reduce heat to medium low and cook 5-8 minutes, or until sauce darkens slightly.

5. Stir in cream. Taste and season with salt. Gently simmer for a few minutes longer to allow the flavors to meld. Add milk or water as needed to attain a medium sauce consistency. Cover, set aside and keep warm.

6. Assemble enchiladas: (Have garnishes ready at hand.) Pour

½ inch oil into heavy skillet over medium-high heat. Heat to low frying temperature (300 degrees).

7. Place each tortilla in oil and fry for a few seconds, just long enough to soften. Drain on paper towels.

8. Dip a softened tortilla in warm sauce. Place 2 tablespoons filling on each tortilla. Fold in half and place, slightly overlapping, on a warm individual plate, 3 enchiladas per serving. Top with more sauce.

9. Garnish with radishes, lettuce, polano and queso fresco.

— Recipe from “Enchiladas: Aztec to Tex-Mex” by Cappy Lawton and Chris Waters Dunn