Pork Chile Verde Enchiladas |
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Prep Time: 0 Minutes Cook Time: 20 Minutes |
Ready In: 20 Minutes Servings: 6 |
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These Are SOOOoooo GOOOD.... Try Them Out On Guests...They Will Ask for the Recipe! Ingredients:
2 fresh anaheim chiles |
1 (14 1/2 ounce) can low-salt chicken broth |
1 1/4 cup chopped onion, divided |
4 tomatillos, husked, rinsed, quartered |
1 jalapeno chile, seeded, coarsely chopped |
1 clove garlic, chopped |
1/4 cup fresh cilantro, chopped |
juice of 1 lime |
1/4 cup sour cream |
12 flour tortillas |
pork chile verde, chilled (see recipe posted) |
pork chile verde |
2 1/4 cups shredded asadero cheese |
2 plum tomatoes, seeded, chopped |
Directions:
1. Char Anaheim chiles over gas flame or in broiler until blackened on all sides. Enclose in plastic bag 10 minutes. Peel, seed and coarsely chop chiles.
2. Combine broth, 1/2 cup onion, tomatillos, jalapeno and garlic in medium saucepan. Simmer over medium heat until liquid is reduced to 1 cup, about 10 minutes. Cool to room temperature.
3. Transfer to blender. Add Anaheim chiles, cilantro and lime juice. Blend until smooth. Transfer to bowl. Whisk in sour cream. Season with salt and pepper. (Can be made 1 day ahead. Cover, then chill.)
4. Preheat oven to 350 degrees F. Lightly oil a 15 x 10 x 2-inch baking dish.
5. Place 6 tortillas between 2 damp paper towels. Cook in microwave on HIGH until warm, about 1 minute.
6. Working with 1 warm tortilla at a time, dip tortillas into sauce; shake excess sauce back into bowl. Place tortillas on work surface. Spoon scant 1/4 cup Pork Chile Verde, 2 tablespoons cheese and 1 tablespoon onion down center of each. Roll up tortillas. Arrange enchiladas, seam side down, in prepared baking dish. Repeat with remaining 6 tortillas. (Can be made 8 hours ahead. Cover enchiladas, remaining sauce and separately. Chill.)
7. Top enchiladas with remaining sauce, then cheese. Bake enchiladas uncovered until heated through, about 20 minutes (or 30 minutes if enchiladas have been refrigerated). Sprinkle tomatoes over and serve.
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