A fermented chile paste from Korea called gochujang is simultaneously flavorful, sweet, and fiery. These roasted potatoes have excellent flavor thanks to it, and it gives any dish so much personality!
| Prep Time: | 45 mins |
| Cook Time: | 1 hr 5 mins |
| Total Time: | 1 hr 50 mins |
| Servings: | 6 |
| Yield: | 6 servings |
Ingredients
- 12 Anaheim chile peppers
- 2 tablespoons all-purpose flour
- 4 cups buttermilk, divided
- 2 teaspoons salt, or as needed
- 1 pound skinless, boneless chicken breast halves
- ½ cup canola oil for frying
- 12 (6 inch) white corn tortillas, or more as needed
- 1 white onion, diced
- 1 ½ cups shredded Monterey Jack cheese
- ¼ cup crumbled queso fresco
- ½ cup Mexican crema (cream)
Instructions
- Preheat the oven’s broiler and set the oven rack about 6 inches from the heat source. Line a baking sheet with aluminum foil.
- Arrange peppers on prepared baking sheet.
- Broil peppers in the preheated oven until skins begin to blister and turn black, about 5 minutes. Turn peppers and repeat until other side is evenly blistered and blackened.
- Place peppers in a plastic resealable bag, seal, and cover with a kitchen towel. Let peppers sit so the steam loosens the outer skin, about 10 minutes. Remove peppers from bag and rub off blackened skin. Break open and remove seeds and stem.
- Blend peppers, flour, and 2 cups buttermilk in a blender until creamy. Transfer to a medium skillet over medium-low heat. Add remaining 2 cups buttermilk and stir. Season with salt. Simmer until sauce is thickened, 5 to 10 minutes. Set aside.
- Bring a large pot of lightly salted water to a boil; add chicken. Boil until chicken is no longer pink and juices run clear, about 25 minutes. Drain, cool, and shred chicken.
- Preheat oven to 350 degrees F (175 degrees C).
- Heat canola oil in a large skillet over medium heat. Fry corn tortillas in hot oil, working in batches, until just softened, 1 to 2 minutes. Transfer to a paper towel-lined plate.
- Pour about 1 cup of pepper enchilada sauce into the bottom of a 9×13-inch baking dish.
- Fill each tortilla with shredded chicken, diced onion, and 1 to 2 tablespoons Monterey Jack cheese. Roll tortilla around the filling and place seam-side down into the pepper enchilada sauce in the baking dish. Top enchiladas with remaining pepper sauce, remaining Monterey Jack cheese, and queso fresco.
- Bake in the preheated oven until sauce is bubbling and cheese is melted, 20 to 25 minutes. Top with Mexican crema to serve.
- If the Anaheim sauce is too spicy, add ¼ cup of crema or sour cream and stir. If the sauce is too thick, add water until desired consistency is reached.
- Use a store-bought rotisserie chicken to save time.
- An alternative to baked enchiladas is to stack the tortillas with the filling between each layer.
- Editor’s Note:
- We have determined the nutritional value of oil for frying based on a retention value of 10% after cooking. The exact amount will vary depending on cooking time and temperature, ingredient density, and the specific type of oil used.
Nutrition Facts
| Calories | 512 kcal |
| Carbohydrate | 44 g |
| Cholesterol | 101 mg |
| Dietary Fiber | 5 g |
| Protein | 34 g |
| Saturated Fat | 13 g |
| Sodium | 1183 mg |
| Sugars | 15 g |
| Fat | 24 g |
| Unsaturated Fat | 0 g |
Reviews
Too much sauce to enchilada ratio. Might as well make it a layered casserole. Sauce also needs tweaking, i.e., tomatillos and jalapeno. Suggest 16 enchiladas and 3 cups buttermilk, or less if you want your enchiladas presentable. Oh and a little cumin helps.
Very good, but not spicy enough for my crowd. Will make again, but kick it up a notch.
Yummy!! I only used 8 Anaheims, because I added 2 jalapeños and 2 peppers that were in between. Will definitely make this again.
Reminds me of Enchiladas Suiza at my favorite Mexican restaurant. I used 8 anaheim’s instead of 4 though, and it was still very hot for the family
This is a solid recipe but I have to admit that when I saw ‘buttermilk’ as ingredient I was more than a little surprised, as I have never seen buttermilk at the Mexican markets. So I went and asked – indeed they do have Mexican buttermilk sold right by the Mexican Crema (sour cream) so I bought two containers and a bunch of pepper and set off to make this. NOTE: I roasted the peppers of the BBQ and tossed into a freezer bag and put that in a metal bowl and covered with a towel until cool and then into the fridge over night. Those pepper were so easy to peel and seed! I was so excited! – Now back to the recipe. Next time I would make them reserving some of the sauce on the stove on warm – bake and then top with more warm sauce. They don’t hold as well as I would like and this would give them a great freshen up. Thank you for a new recipe – I made this for the Faceless Frenzy July 2012.
Wonderful enchilada recipe, the store didn’t have anaheim peppers so I used poblano instead and used 3 jalepeno for heat. I also charred the peppers on the grill and the chicken breast too for depth of flavor.