Chile Verde Enchiladas
  1. Roast or boil the poblanos, jalapenos, half white onion, garlic cloves, and tomatillos

  2. Blend the roasted vegetables with cumin, salt, cilantro, and a little water to make the chile verde sauce

  3. Cook the carnitas or shredded pork in half of the chile verde sauce for about 15 minutes until soft and shreddy

  4. Lightly fry the corn tortillas

  5. Pour salsa on the bottom of each tortilla, add queso Chihuahua and meat, then roll

  6. Cover the rolled enchiladas with the remaining chile verde sauce

  7. Cover with foil and bake at 400°F for 10-15 minutes until cheese is melted

  8. Top with Mexican crema, grated cotija cheese, and cilantro before serving

Course🍽️Main Course

Diets🥩Carnivore...

Category🌮Enchiladas

Cuisine🇲🇽Mexican

Occasions🎉Celebration📆Everyday

Season🔁Year-round

DifficultyMedium ⏰ 45m

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