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Enchiladas for USA vs. Mexico in Philly

August 2, 2011

After the last beating we took from Chicharito, Gio dos Santos and the Mexican squad, this fixture is gearing up to be big time.  The USMNT has canned Bob Bradley, who in my opinion, epitomized the American people and did wonders for the game in the States.  We’re ushering in a new era, and we’ve signed famed player/coach Jurgen Klinsmann to lead us to the next World Cup.  And to cap it off, he’ll debut as coach in my backyard.

This provides me with a ton of options.  Klinsmann is a German ex-pat who lives in California, which works well with an Oktoberfest that I brewed with Bob this past weekend.  It also works perfectly with a German IPL that I’ll be brewing in the near future.  The GIPL will consist of all German grains and hops, and then I’ll swap an ale yeast with Wyeast 2112 and lager it for a month or two.

For now, I have a great recipe for enchiladas that I based on the one from Rick Bayless’ website.


  • 2 poblano pepper
  • 3/4 cup of spinach
  • 1/4 cup flat leaf parsley & 1/4 cup curly parsley
  • 2 cups milk
  • 2 cups vegetable broth (or chicken – I also made a vegetarian version for Keri)
  • 5 tablespoons butter
  • 3 finely chopped garlic cloves
  • 1/2 – 3/4 cups flour
  • About 3 cups of shredded chicken (I went w/ a rotisserie)
  • 5 tortillas
  • 1-2 cups of mild cheddar or Monterey jack
  • salt
*If I do think one again, I would toss in a jalapeno or a teaspoon of cayenne pepper to give it a kick.


  1. Roast the poblanos over a flame or on the grill until they are charred.  Make sure to rotate and blacken all sides.  It should take about 10 minutes.  Take poblanos off heat and put in a bowl and cover with plastic wrap.

    Put the poblanos right over a medium flame

  2. While the poblanos are cooling, put the milk and broth in a saucepan over medium heat and then begin preparing the roux.
  3. Put all the butter into a good sized pot, toss in the garlic and cook for about 5 minutes until the garlic has lightly browned.
  4. Add the flour to the pot and stir it into the butter and garlic.  As it thickens, continue stirring so that it doesn’t burn.
  5. Then make thinned out bechamel by pouring the hot milk/broth into the roux and continue stirring.  Let it boil.  Keep stirring.  It should take about 5 minutes.
  6. Pour half the bechamel into a bowl, blender or food processor with the poblanos, parsley and spinach.  Make sure you’ve rubbed the skin off the peppers and removed the core/seeds.
  7. Blend.
  8. Take a 9″x13″ baking dish and pour some of the non-green sauce into the bottom just to lightly coat it.  Then take the tortillas and evenly distribute the chicken and the sauce into each.  Roll the tortillas and place them into the baking dish.
  9. Coat the top of the tortillas with the green sauce and the cheese.  Lightly brushing the exposed tortillas with canola oil would be a good idea.  I sprayed a little olive oil on after 10 minutes of baking.
  10. Bake at 350F for 20 minutes.

From → Food, Soccer

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