Pork Chile Verde Enchiladas
From chef_irish 15 years ago
- 20 minutes to make
- Serves 6
These Are SOOOoooo GOOOD.... Try Them Out On Guests...They Will Ask for the Recipe!
Ingredients
- 2 fresh Anaheim chiles shopping list
- 1 (14 1/2 ounce) can low-salt chicken broth shopping list
- 1 1/4 cup chopped onion, divided shopping list
- 4 tomatillos, husked, rinsed, quartered shopping list
- 1 jalapeno chile, seeded, coarsely chopped shopping list
- 1 clove garlic, chopped shopping list
- 1/4 cup fresh cilantro, chopped shopping list
- juice of 1 lime shopping list
- 1/4 cup sour cream shopping list
- 12 flour tortillas shopping list
- pork Chile Verde, chilled (see recipe posted) shopping list
- Pork Chile Verde shopping list
- 2 1/4 cups shredded asadero cheese shopping list
- 2 plum tomatoes, seeded, chopped shopping list
How to make it
- 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.
- 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.
- 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.)
- Preheat oven to 350 degrees F. Lightly oil a 15 x 10 x 2-inch baking dish.
- Place 6 tortillas between 2 damp paper towels. Cook in microwave on HIGH until warm, about 1 minute.
- 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.)
- 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.
The Rating
Reviewed by 5 people-
TO DIE FOR. I love Chile Verde, and in enchiladas? So good. This is a definite winner. Thanks for sharing! - Natalie
fizzle3nat
in Waterville loved it
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It sounds so good! I must to try your recipe.
Thank you for sharing
littlesponger
in LA CRESCENTA loved it
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These do sound amazing. Great post and a very high 5 my friend. Yummers.
chefmeow
in Garland loved it
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