Enchiladas Delicias!

I‘ve been inspired. Mom and I shared green chile enchiladas at Las Delicias twice–in one week. That’ll tell you how good these spicy, corn tortilla bundles taste. Las Delicias is a favorite in Memphis, it’s one of the first places Bowen took me and remains my all time favorite Mexican–it’s authentic deliciousness. You won’t find any ground beef hard tacos at this joint, only the real stuff and these enchiladas are just that.

We know because our sweet Veronica, who is from Mexico brings us enchiladas verde every holiday and they were identical to Las Delicias! Anyways, I had to re-create these at home. I used my own recipe based off tips mom shared from Veronica, Bobby Flay and a blog I stumbled upon but can’t find anymore. Here’s how I did it.



What you need:

2 poblano peppers, roasted and seeded
1 bunch of cilantro, chopped
1/2 onion
2 T garlic
1 fresh jalapeño (de-seeded) or 2 T pickled
corn tortillas
1 rotisserie chicken, shredded
1/2 c. sharp cheddar, shredded
2 tsp cumin
2 tsp ground oregano
avocado, sour cream, salsa to garnish

What you do:
Preheat oven to 400, roast poblanos, onion and garlic in oven for 10 minutes or until peppers start to brown (I added in garlic at the last-minute to prevent burning), in the meantime shred chicken, add spices (I would also add any a creamy element at this time if you have something on hand, such as cream cheese or mexican creme–I didn’t and they were still delicias).

Once peppers are done, cover with Saran and sweat, then peel of skin. Combine peppers, bunch of cilantro, onion and garlic in blender or food processor until smooth. VOILA! You now have your verde. In a baking dish, spread 2 T verde on bottom of pan. Place chicken filling in tortilla, roll and place in dish..repeat until your casserole dish is full! Lastly, pour over verde sauce, cheese. Bake in 350 degree oven for twenty minutes. Finish with cilantro, avocado and enjoy.

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