Ingredients Jump to Instructions ↓

  1. 50 at anonymous

  2. 27 pm

  3. Source: sendintheclones - Chef Arcelia Sanchez - The Bistro at Provisions Gourmet Market

  4. Serves 4 Sour Cream Sauce

  5. 4 fresh tomatillos

  6. 1 red tomato

  7. 2 fresh jalape?o peppers

  8. 2 cups sour cream

  9. Salt and garlic (according to taste)

  10. Enchiladas

  11. 1 chile poblano pepper

  12. 1/8 cup oil

  13. 8 flour tortillas

  14. 1 cup Chihuahua cheese

  15. Cilantro

  16. Sour Cream Sauce: Boil peeled whole tomatillos, jalape?o and poblano peppers till done. Strain peppers, tomatillos and set aside. Blend all vegetables in a blender or food processor. Set aside.

  17. In a large separate container mix two cups sour cream with preferred amount of salt and garlic. Fold tomatillo sauce in sour cream. Set aside.

  18. Enchiladas: Fry chili poblano pepper then peel the skins and discard seeds. Set aside.

  19. Brush each tortilla with hot oil to prevent tearing. For each individual tortilla, place poblano pepper strips into the tortilla and fill with a small amount of sour cream sauce. Roll each tortilla and place in a baking dish. Top with the remainder of the sour cream sauce and Chihuahua cheese.

  20. Bake uncovered in a preheated 350 degree F oven until warm and cheese has melted. Garnish with cilantro.


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