Combining various enchilada recipes... does this sound like it'll work?
I'm trying to use up a variety of things in my weekly CSA share, and I'm having my usual problem where I come up with an idea, and then can't find a recipe to make it work!
I want to make enchiladas. I was thinking shredded chicken with roasted sweet potatoes and polano/anaheim chiles and jack cheese for the filling. I've had that combo in tamales and loved it, but I'm way too lazy to deal with masa on a weeknight!
I'm stuck on what type of sauce to use. I have lots of green chiles, so I could pick up some tomatillos and make a salsa verde, but I'm concerned it'll be too fresh/bright with the roasted flavors. I also have chipotles, and liked the look of this recipe. But I'm allergic to peanuts, and would have to substitute sunflower seed butter.
SPICY PEANUT SAUCE
* 2 c Water
* 1 tb Vegetable-flavored instant
* 1/2 ts Salt
* 1/2 ts Ground cumin
* 1/2 ts Minced garlic; (1/2 clove)
* 2 Canned chipotle chilies;
* 3 tb New mexican chili powder;
* 1 tb Vegetable oil
* 1/2 ts Dried oregano
* 1 tb Minced onion
* 1 tb All-purpose flour
* 3/4 c Creamy peanut butter
* Vegetable oil for softening
* 8 Corn tortillas; up to 10
* 1 c Grated cheddar cheese; (4
* 1 c Grated monterey jack cheese;
To make sauce: In a medium saucepan, combine water, vegetable bouillon, salt, cumin, garlic, chilies and chili powder. Bring to a boil. Meanwhile, in a small saute pan, heat oil over low heat. Add oregano and onion; saute until onion is soft. Add flour and cook, stirring, for 1 minute. Stir the onion mixture into the chile mixture. Bring to a boil and cook about 2 minutes; remove from heat and strain. Add peanut butter and stir until well-combined; set aside. From Chez Jose restaurant, Portland, Oregon. Published in Oregonian FoodDay 2/23/99 (also 1994). Recipe by: Chez Jose restaurant, Portland, Oregon Converted by MM_Buster v2.0l.
Would that work with the filling I want? I'm in a very indecisive mood and can't decide if it sounds great, or sounds like a terrible idea! And if you think the salsa verde sounds better, do you have a good recipe?
The enchilada filling sounds delish; but somehow, I can't get past the Thai sounding sauce of spicy peanut or sunflower butter, which I actually have never had. Maybe with the chipotles it wouldn't be so nutty, but again, the chipotles may overwhelm that flavor, so it's kind of a waste. Two chipotles pack a lot of heat & flavor.
IMO, I would stick with a salsa verde; I think you would want a bright, fresh note with a heavy filling such as sweet potatoes. Plus, they're sweet, a little tang would tone that down so it doesn't overwhelm the other flavors of the filling.
Yes, in one of Rick Bayless's cookbooks is a recipe for Spicy Peanut Mole that has an ingredient list similar to that your sauce (which doesn't sound Thai to me, not with chipotles, cumin, oregano, and new mexican chili powder), I've made that peanut mole several times with fantastic results. The nuttiness and the chipotles just sound like they'd be well-suited to the sweet potato-chicken filling though I can't imagine the dish being bad with salsa verde.
Please let us know how you fared.