Maudie’s Tex-Mex Poblano Crema Enchiladas


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Maudie's Tex Mex Poblano Crema Enchiladas
Maudie's Tex-Mex is a landmark cafe in Austin with healthier spins on classic Tex-Mex!
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Course Entrées
Occasion Casual
Servings
Ingredients
Poblano Crema Sauce
Tomatillo Avocado Sauce
Course Entrées
Occasion Casual
Servings
Ingredients
Poblano Crema Sauce
Tomatillo Avocado Sauce
Votes: 0
Rating: 0
You:
Rate this recipe!
Instructions
Poblano Crema Sauce
  1. Roast, peel and remove seeds from poblanos.
  2. In a separate stock pot, mix Chicken stock, salsa, lime juice, poblano peppers and salt.
  3. Bring to a boil and cook for 2-3 minutes.
  4. In a separate mixing bowl mix the corn starch with the water to create a slurry.
  5. While sauce is simmering, slowly whisk in corn starch mixture.
  6. Simmer for 2-3 minutes.
  7. Stir in the sour cream until well blended and return to a light boil for 2 minutes. Remove from heat and cool.
Tomatillo Avocado Sauce
  1. Place tomatillos, water, and salt in the blender and pulse for 5-10 seconds.
  2. Remove a cup of the liquid and add jalapenos and serranos an pulse for another 10 seconds.
  3. Add onions and pulse yet again for 5-10 seconds.
  4. Add avocado to blender with lime juice and remaining water/ mix
  5. Blend until all ingredients are well mixed
Poblano Crema Enchiladas
  1. Warm your corn tortillas and your shredded chicken (this limits your time to bake!).
  2. Roll your shredded chicken (1/4 cup or 2 oz) in each tortilla and place in baking dish.
  3. Cover enchiladas with poblano crema sauce (about 3 oz per enchilada).
  4. Sprinkle Monterrey jack cheese over all enchiladas.
  5. Place enchiladas in 400 degree oven for 6-8 minutes – or until the sauce is bubbling and cheese is melted.
  6. Serve 2 enchiladas person, drizzle 2 Tbsp or 1 oz. of tomatillo avocado sauce on top of both enchiladas.
  7. Garnish with shredded lettuce and diced tomatoes.
  8. Serve with Rice and Beans.
Recipe Notes

This recipe is provided courtesy of Maudie's Tex-Mex in Austin.

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