Pork Chili Verde Enchiladas
Serves: 2
Imelda VonRueden
1 January 1970
Based on User reviews:
53
Spice
62
Sweetness
48
Sourness
51
mins
Prep time (avg)
5.1
Difficulty
Ingredients:
1.25 cups
Onion (chopped)1 cup
Cilantro (chopped fresh)1 tbsp
Lime Juice (fresh)1 cup
Sour Cream2.25 cups
Cheese (shredded asadero)Directions:
1
Char Anaheim chilies over gas flame or in broiler until blackened on all sides
2
Enclose in plastic bag 10 minutes
3
Peel, seed and coarsely chop chilies
4
Combine broth, 1/2 cup onion, tomatillos, jalapeño and garlic in medium saucepan
5
Simmer over medium heat until liquid is reduced to 1 cup, about 10 minutes
6
Transfer to blender
7
Cool to room temperature
8
Add Anaheim chilies, cilantro and lime juice
9
Blend until smooth
10
Transfer to bowl
11
Whisk in sour cream
12
Season with salt and pepper
13
(Can be made 1 day ahead
14
Cover; chill
15
) Preheat oven to 350°F
16
Lightly oil 15x10x2-inch baking dish
17
Place 6 tortillas between 2 damp paper towels
18
Cook in microwave on high until warm, about 1 minute
19
Working with 1 warm tortilla at a time, dip tortillas into sauce; shake excess sauce back into bowl
20
Place tortillas on work surface
21
Spoon scant 1/4 cup Pork Chili Verde, 2 tablespoons cheese and 1 tablespoon onion down center of each
22
Roll up tortillas
23
Arrange enchiladas, seam side down, in dish
24
Repeat with remaining 6 tortillas
25
(Can be made 8 hours ahead
26
Cover enchiladas, remaining sauce and cheese separately
27
Chill
28
) Top enchiladas with remaining sauce, then cheese
29
Bake enchiladas uncovered until heated through, about 20 minutes (or 30 minutes if enchiladas have been refrigerated)
30
Sprinkle tomatoes over and serve
31
Char Anaheim chilies over gas flame or in broiler until blackened on all sides
32
Enclose in plastic bag 10 minutes
33
Peel, seed and coarsely chop chilies
34
Combine broth, 1/2 cup onion, tomatillos, jalapeño and garlic in medium saucepan
35
Simmer over medium heat until liquid is reduced to 1 cup, about 10 minutes
36
Transfer to blender
37
Cool to room temperature
38
Add Anaheim chilies, cilantro and lime juice
39
Blend until smooth
40
Transfer to bowl
41
Whisk in sour cream
42
Season with salt and pepper
43
(Can be made 1 day ahead
44
Cover; chill
45
) Preheat oven to 350°F
46
Lightly oil 15x10x2-inch baking dish
47
Place 6 tortillas between 2 damp paper towels
48
Cook in microwave on high until warm, about 1 minute
49
Working with 1 warm tortilla at a time, dip tortillas into sauce; shake excess sauce back into bowl
50
Place tortillas on work surface
51
Spoon scant 1/4 cup Pork Chili Verde, 2 tablespoons cheese and 1 tablespoon onion down center of each
52
Roll up tortillas
53
Arrange enchiladas, seam side down, in dish
54
Repeat with remaining 6 tortillas
55
(Can be made 8 hours ahead
56
Cover enchiladas, remaining sauce and cheese separately
57
Chill
58
) Top enchiladas with remaining sauce, then cheese
59
Bake enchiladas uncovered until heated through, about 20 minutes (or 30 minutes if enchiladas have been refrigerated)
60
Sprinkle tomatoes over and serve