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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Using cornmeal crepes instead of corn tortillas adds an international fusion to this enchilada casserole. Ingredients:
1 pound poblano chiles (about 6 chiles) |
2 1/2 cups water |
2 garlic cloves, thinly sliced |
2 bay leaves |
1 pound skinned, boned chicken breasts |
1/3 cup all-purpose flour |
1/4 teaspoon salt |
1 cup 1% low-fat milk |
1 teaspoon butter or stick margarine |
1 teaspoon dried oregano |
1 teaspoon ground cumin |
1 garlic clove, minced |
1/2 cup fresh corn kernels (about 1 ear) |
1/2 cup (2 ounces) shredded monterey jack cheese |
8 cornmeal crepes |
cooking spray |
1 cup diced tomato |
Directions:
1. Preheat broiler.
2. Place chiles on a foil-lined baking sheet; broil 10 minutes or until blackened, turning occasionally. Place in a zip-top plastic bag, and seal. Let stand for 15 minutes. Peel chiles; cut in half lengthwise. Discard seeds and membranes; chop chiles, and set aside.
3. Bring water, thinly sliced garlic, and bay leaves to a boil in a saucepan; add chicken. Reduce heat; simmer 20 minutes or until chicken is done. Remove chicken; cool. Strain broth through colander into a bowl; discard solids. Reserve 1 cup broth. Shred chicken with 2 forks.
4. Preheat oven to 425°.
5. Combine flour and salt in a bowl; gradually add milk to flour mixture, stirring constantly with a whisk. Melt butter in a medium saucepan over medium heat; add oregano, cumin, and minced garlic, and sauté1 minute. Add flour mixture and reserved 1 cup broth, and cook until thick (about 4 minutes), stirring constantly with a whisk. Remove 1 cup sauce; set aside. Add 1/2 cup chiles and corn to remaining sauce in pan; cook 2 minutes over medium-low heat. Remove from heat; stir in cheese. Combine chicken, reserved 1 cup sauce, and remaining 1/2 cup chiles in a bowl.
6. Spoon about 1/4 cup chicken mixture down center of each crepe; roll up. Place crepes, seam sides down, in a 13 x 9-inch baking dish coated with cooking spray, and spoon cheese sauce over crepes. Bake at 425° for 15 minutes or until bubbly. Sprinkle with tomato.
7. Note: Two (4.5-ounce) cans of green chiles, drained and chopped may be substituted for poblano chiles.
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