Chile Verde Enchiladas
Directions
- 1Start by making the chile verde salsa. Roast half a white onion, five chile poblanos, two jalapenos, four serranos, like five cloves of garlic, and a "shit ton" of tomatillos.
- 2Add a little bit of cumin, plenty of salt, and a little bit of water to the roasted vegetables.
- 3Blend the mixture.
- 4Almost forgot the cilantro. Add a little handful of cilantro and blend again.
- 5If you don't have leftover carnitas, boil pork until soft and shreddy.
- 6Add about half of the chile sauce to the meat.
- 7Cover and cook the meat until it gets soft and shreddy, about 15 minutes.
- 8While the meat is cooking, lightly fry a bunch of corn tortillas.
- 9Pour some salsa in the bottom of a baking dish.
- 10Take a tortilla, add a bunch of queso chihuahua and a bunch of the meat.
- 11Roll the tortilla.
- 12Place the rolled enchiladas in the baking dish and cover them in the rest of the salsa.
- 13Cover with foil.
- 14Bake at 400 degrees Fahrenheit for about 10 or 15 minutes to get the cheese all melty.
- 15After 15 minutes, remove from oven and top with some Mexican crema all over the top.
- 16Add grated cotija and a little bit of cilantro.
Ingredients
- 0.5 a white onion
- 5 chile poblanos
- 2 jalapenos
- 4 serranos
- 5 cloves of garlic
- a shit ton tomatillos
- a little bit cumin
- plenty salt
- a little bit water
- a little handful cilantro
- pork
- a bunch corn tortillas
- a bunch queso chihuahua
- Mexican crema
- grated cotija
- a little bit cilantro
Equipment
foil
Tips
- You can boil poblanos, jalapenos, onion, garlic, and tomatillos instead of roasting.
- You can use pre-made carnitas or leftover carnitas.
- Any good melting cheese can be used instead of Chihuahua cheese.
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