I'm looking for a recipe for Enchiladas Poblanos that I use to order from a great restaurant in Chesapeake (Great Bridge) Virginia. The restaurant is Three Amigos. I live in California now and I can't find a restaurant out here that makes it. I believe the sauce is some kind of mola. It's dark brown and I think Chocolate is used in it. This restaurant has a sister restaurant in Virginia Beach called MiCasita. They both have the same menu and have the same great food. I hope someone can help me out.

Thanks

Jeff

By Bobbie on Monday, November 17, 2003 - 08:55 am:

The chocolate stuff is called MOLE.

RECIPE FOR MOLE

Mole can also be bought in the mexican food area of most grocery stores it comes in a jar like salsa. And it does have a Mexican chocolate base..


ENCHILADAS POBLANAS
((AKA MOLE ENCHILADAS))

Makes 6 servings

12 corn tortillas made with maseca
1/2 skinless, boneless chicken, cooked
2 cups mole poblano (1 jar)
1/2 teaspoon sesame seeds
1 small onion, sliced
1/2 cup sour cream

Prepare tortillas as indicated on package. Shred chicken and heat mole. Lightly fry tortillas. Place some shredded chicken in middle of each tortilla, roll up and place on platter. Pour mole on top. Sprinkle sesame seeds over the top, and crown with onion slices and sour cream.

Hope this helps... Welcome to the board..

By Bobbie on Monday, November 17, 2003 - 09:20 am:

Here is another recipe for it...

Chicken Mole Enchiladas

The combination of chicken and mole sauce has been popular
in TexMex restaurants for many years. Serve these with Mexican rice.

6 Tbsp olive oil
2 whole chicken breasts (10 oz each)
(skinned, boned and julienned)
1/4 cup diced onion
2 cups mole tejano
1/4 cup olive oil
8 corn tortillas
4 slices queso blanco, jack or mozzarella cheese
1/4 cup sesame seeds (toasted)

Preheat oven to 300 degrees. In a medium skillet, heat 2 Tbsp
olive oil over medium heat. Add the chicken and onion and cook
stirring for 4 to 5 minutes or until chicken is cooked through
Remove from heat and place in a bowl with 1/2 cup of the mole
sauce. Toss well and set aside.

Wipe out the skillet and add the remaining 4 Tbsp olive oil.
Place over medium heat. When the oil is hot, dip a tortilla
into the hot oil and cook for 10-15 seconds or until soft.
Drain on paper towels. Repeat with the remaining tortillas.

Divide the chicken mixture evenly among the tortillas, roll them
up and place seam-side down in a greased baking dish. Pour
the remaining 1-1/2 cups mole sauce over them. Arrange the
cheese slices evenly on top. Place in the oven for 12-15 minutes
or until bubbly hot. Remove from the oven, transfer to plates
and garnish with sesame seeds.

By Jewlz on Sunday, January 1, 2006 - 01:00 pm:

Enchiladas Poblanos



Ingredients:

4 Fresh white corn tortillas.
3 Medium sized poblano peppers.
1/4 Cup milk.
4 Tbsp butter.
2 Tbsp flour.
1 Cup heavy cream.
3/4 Cup grated cheddar cheese (at least, probably more)
1 Smallish white onion, chopped.
1 Medium jalapeño.
1/2 Bunch of cilantro, chopped.
Salt & ground black pepper.

Directions:

Turn the oven to broil. Wash, dry, and then rub the poblanos with olive oil. Place them in a pan in the oven until they begin to blister and then turn black. When one side does this, turn them over to do the other. Remove them and let cool. They will be full of steam and very hot to begin with. Peel the skin off the peppers. Cut off the tops, open them up and scrape out the seeds and any non-green matter that adheres to the inside. Prepare one medium size jalapeño. Place the poblanos in a blender with the milk. Puree. Add the jalapeño and puree.

Melt 4 tablespoons of butter in a small sauce pan and add 2 tablespoons of flour to thicken. Add the pureed pepper mixture to the butter & flour. Mix and then add the cream. Cook over low heat until thick and bubbly. Add the cilantro and mix. Add salt to taste. Once the sauce is finished, it can be set aside until needed.

Place the tortillas between damp paper towels and microwave for about 1 minute. Be careful. They, too, will be steamy.

Take an 8x8 inch pyrex plate, or other suitable oven dish, and spray with Pam. Take one tortilla and ladle some of the sauce across it. Add some of the onion and cheese. Fold and place in the dish. Repeat with the other tortillas.

Pour the remainder of the sauce over the enchiladas and then add the remaining cheese and onion (if any). It will look like this,

Heat in a 350º oven until the cheese is melted and the enchiladas are heated through.

Serve with more warm tortillas and taco chips. Serves 2.

Notes:

This, of course, is a ripoff of the "Chicken Breasts in Poblano Sauce" recipe. I just made this one up because I decided I like the sauce well enough to eat it on more than chicken.