Roasted Tomato and Poblano Chicken Enchiladas with Monterey Jack

Info

• Cook time: 55 minutes
• Total time: 2 hours 45 minutes
• Yield: 14 enchiladas

Ingredients

• 4 vine-ripened tomatoes (roughly 1 1/4 pounds)
• 1 poblano pepper
• 1/2 large yellow onion, cut into quarters
• 3 garlic cloves, skins left on
• 2 tablespoons canola oil
• Kosher salt
• 1/2 cup fresh cilantro leaves (about 1/2 bunch)
• 3 tablespoons red wine vinegar
• 2 teaspoons adobo sauce (from a can of chipotles in adobo)
• 1/2 teaspoon ground coriander
• 1/2 teaspoon ground cumin
• One 28-ounce can tomato puree
• 1 cup chicken stock
• 3 cups shredded white-meat chicken (from 1 large rotisserie chicken)
• Fourteen 5 1/2-inch yellow corn tortillas
• 2 cups shredded Monterey Jack cheese (about 4 ounces)
• 2 tablespoons sliced black olives

For Serving

• 1/2 cup crumbled queso fresco
• 1 cup sour cream
• 2 avocados, sliced
• 1/2 cup fresh cilantro leaves (about 1/2 bunch)
• 2 limes, cut into wedges

Instructions

1. Set the oven to 400°F. Line a baking sheet with aluminum foil.
2. Arrange the tomatoes, poblano, onion wedges, and garlic cloves on the lined sheet. Drizzle with the oil and toss to coat, then season with salt. Roast for 15 minutes. Take out the garlic, turn the poblano over, and return the sheet to the oven. Keep roasting until the poblano and onion are charred and the tomatoes are tender and starting to split, about 15 minutes more. Allow to cool for at least 20 minutes.
3. Slip the skins off the garlic. Remove the skin and stem from the poblano (discard the seeds as well if you prefer a milder sauce).
4. Lower the oven temperature to 350°F.
5. Put the roasted vegetables, cilantro, vinegar, adobo sauce, coriander, cumin, and 1/2 teaspoon salt in a food processor. Pulse until the mixture is evenly blended but still retains some texture, similar to crushed canned tomatoes. Transfer to a large saucepan and stir in the tomato puree and chicken stock. Bring the mixture to a boil and let it cook for 2 to 3 minutes, just long enough for the flavors to meld. Take the pan off the heat and season with salt.
6. Put the shredded chicken in a bowl, add 2 cups of the enchilada sauce, and toss to coat. Let it marinate for at least 20 minutes. Taste and add salt if needed.
7. While the chicken marinates, wrap the tortillas in foil and warm them in the oven for 10 to 15 minutes, until they are soft.
8. Spread 2 cups of the enchilada sauce over the bottom of a 9-by-13-inch broiler-safe baking dish. Take the tortillas out of the oven. Spoon 1/4 cup of the marinated chicken into the center of each tortilla, then add a little Monterey Jack and a spoonful of enchilada sauce. Roll up the tortillas around the filling (they should be about the size of a cigar) and set them seam-side down in the baking dish.
9. Pour the remaining sauce evenly over the enchiladas. Scatter the rest of the Monterey Jack and the olives on top. Bake on the center rack for 20 minutes, until the sauce starts to bubble around the edges. Switch the oven to broil and cook until the cheese is browned in spots, 2 to 3 minutes longer. Take the dish out of the oven and let it rest for 15 minutes.
10. Serve the enchiladas with queso fresco, sour cream, avocado, cilantro, and lime wedges.