Making these was a big project, so when I want to make something like this, but don't have the time, I do prep in stages. One day I diced the onion, made the chorizo, I boiled the water and soaked the chiles, and prepped the chicken. On another day, I made the chile sauce and boiled the water for the cabbage leaves, and assembled them. Then I had them in a baking pan ready to go into the oven when I was ready to "start" dinner so that they would be fresh out of the oven. Making dinner meant I only had to put them in the oven and make the cauliflower rice as the side dish.
Tortillas:
9-10 cabbage leaves
Chile Sauce:
8-10 dried chiles (I used what I had at home: a combination of anchos, guajillo, and red new mexico). Being true to enchiladas fresnillo, the recommended chile is ancho.
Water to boil and soak the chiles
1/4 inch piece of cinammon bark
a pinch of cloves
1/8 tsp of dried oregano
1/8 tsp of dried thyme
1/8 tsp of dried marjoram
1/2 tsp of black pepper
1 TBS of sesame seeds, toasted
1/4 cup raw almonds, toasted (I used soaked)
sea salt to taste
Garnishes:
1/4 cup queso fresco (you can use more, I was just concerned about the calories).
1 medium white onion
1 avocado
3/4 sour cream
1 1/2 cup chorizo
Filling:
3 lbs of cooked chicken
5 cups of spinach
1 cup of mushrooms
cumin (1/2 to 1 tsp)
salt to taste
pepper to taste
olive oil (I used green chile infused olive oil because I have some in the house right now).
Direction for the filling:
1. Boil the chicken
2. Shred the chicken, then saute with spices and add the spinach and mushrooms.
Directions for chile sauce
1. Soak the chiles for about 20 minutes.
2. Remove the seeds and the stem from the chiles by rinsing them.
3. Place the chiles in the blender with a cup of the water in which they were soaking.
4. Blend, add more liquid if needed (add the chicken broth).
5. Add the spices and blend.
6. Toast the sesame seeds and almonds.
7. Add those to the blender.
8. Saute the sauce in a little bit of olive oil, adding more liquid if needed for your desired consistency.
Make the cabbage leaf "tortillas."
1. Boil a large pot of water.
2. Carfully remove the entire leaf one by one on the cabbage head
3. Blanch the cabbage leafs for about 1-2 minutes (I put in 4 at a time)
Assemble the enchiladas
1. Preheat oven to 350 degrees.
2. Prepare the baking pan by spraying with olive oil spray
3. Dip the cabbage leaf in the sauce
4. Place on baking pan, fill, and roll.
5. If any sauce is left over, take it and spread it on the enchiladas so that you use all of it and they are generously covered with chile sauce.
6. Add the onion, chorizo, and cheese sprinkled on top.
7. Cover and bake for about 45 minutes.
8. Serve with avocado, radishes, and sour cream
