Poblano Chile Enchiladas With Pueblo Chile Muy Verde Salsa

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Typical Chile Enchiladas are made with green verde salsa rather than with red salsa, but here we shredded with you a recipe for Poblano Chile Enchiladas with a recipe from Whole Foods Market for Pueblo Chile Muy Verde Salsa.

Poblano Chile Enchiladas With Pueblo Chile Muy Verde Salsa

Poblano Chile Enchiladas are a tweak of typical Chile Relleno Enchalida recipes, made with green Pueblo Chile verde salsa rather than with red salsa. This recipe is by Jessica Fisher, author of Good Cheap Eats, who created unique green enchiladas with a verde salsa and sour cream mix for her family, with a recipe from Whole Foods Market (yes they are switching from Hatch to Pueblo chiles in Colorado and many Rocky Mountain States), for Pueblo Chile Salsa Verde.
Cuisine: Pueblo-Style Mexican

Ingredients

  • 16 oz Sour Cream
  • 1 jar Salsa Verde (or make your own)
  • 1 dozen Corn Tortillas, preferably homemade
  • 6 Pablano Chiles, roasted and cut in half
  • 2-3 cups shredded cheese
  • 1 cup Salsa Verde
  • 1 lb Tomatillos, whole, paper husks removed
  • 2-4 cloves Garlic
  • 1 Onion, medium sized, quartered
  • 2-5 Pueblo Green Chiles, roasted
  • Salt to Taste
  • Optional: Lime Juice
  • Optional: Spinach
  • Optional: Cilantro

Instructions

  • Poblano Chile Enchiladas
    Preheat the oven to 350°. Spray a 9×13 inch pan with nonstick spray.In a large mixing bowl, combine the sour cream and salsa verde. Whisk until smooth. Spread 1/4 cup sauce over bottom of prepared dish.
    Soften tortillas by warming them briefly. Roll each enchilada by placing half a chile and a small handful of cheese inside each tortilla. Roll and place seam side down in pan. Continue rolling until all twelve enchiladas are assembled.Pour sauce over the top. Sprinkle with remaining cheese. Bake for 20-30 minutes until heated through and starting to bubble.
  • Pueblo Chile Roasted Salsa Verde
    Preheat Broiler.Lay the Tomatillos, Garlic, and Onions on a baking sheet lined with a rimmed piece of tinfoil.Place the sheet under the broiler for 7 minutes – check if anything is burning, needs to be turned or removed. Broil another 7 minutes.After 14 minutes, remove the onions and place them in a blender. Remove the garlic and let cool. 
    Turn the tomatillos using tongs. Broil the tomatillos another 5 minutes.Remove the partially roasted garlic cloves from their paper skins – add to blender with the onions. Add the roasted tomatillos to the blender, along with all the juices that have accumulated in the rimmed tinfoil.Add 2-5 roasted Pueblo green chiles to the blender (you might want to experiment, start with just 2-3 and adjust according to your taste. You could always add sour cream or an avocado if it gets too spicy to enjoy).
    Blend until uniform. Pour into a bowl and serve alongside chips, use as an enchilada sauce, or freeze your Pueblo Chile Salsa Verde for later use!