Pork Chili Verde Enchiladas

Name: Pork Chili Verde Enchiladas
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 6
Cuisine: Mexican
Ingredients: 532 milliliters shredded asadero cheese; 2 fresh Anaheim chilies; 12 6-inchs 6-inch-diameter corn tortillas; 59 milliliters chopped fresh cilantro; 1 garlic clove, chopped; 1 jalapeño chili, seeded, coarsely chopped; 1 Tbsp fresh lime juice; 411 grams low-salt chicken broth; 296 milliliters chopped onion; 2 plum tomatoes, seeded, chopped; 6 servings Pork Chili Verde, chilled; 59 milliliters sour cream; 113 grams tomatillos, husked, rinsed, quartered

The recipe Pork Chili Verde Enchiladas is ready in around 45 minutes and is definitely

Instructions

Char Anaheim chilies over gas flame or in broiler until blackened on all sides. Enclose in plastic bag 10 minutes. Peel, seed and coarsely chop chilies.

Ingredients you will need

Chili Pepper

Equipment you will use

Ziploc Bags

Broiler

Combine broth, 1/2 cup onion, tomatillos, jalapeño and garlic in medium saucepan. Simmer over medium heat until liquid is reduced to 1 cup, about 10 minutes.

Ingredients you will need

Tomatillos

Garlic

Broth

Onion

Equipment you will use

Sauce Pan

Transfer to blender. Cool to room temperature.

Equipment you will use

Blender

Add Anaheim chilies, cilantro and lime juice. Blend until smooth.

Ingredients you will need

Lime Juice

Cilantro

Chili Pepper

Transfer to bowl.

Equipment you will use

Bowl

Whisk in sour cream. Season with salt and pepper. (Can be made 1 day ahead. Cover; chill.)

Ingredients you will need

Salt And Pepper

Sour Cream

Equipment you will use

Whisk

Preheat oven to 350°F. Lightly oil 15x10x2-inch baking dish.

Ingredients you will need

Cooking Oil

Equipment you will use

Baking Pan

Oven

Place 6 tortillas between 2 damp paper towels. Cook in microwave on high until warm, about 1 minute. Working with 1 warm tortilla at a time, dip tortillas into sauce; shake excess sauce back into bowl.

Ingredients you will need

Tortilla

Dip

Equipment you will use

Paper Towels

Microwave

Bowl

Place tortillas on work surface. Spoon scant 1/4 cup Pork Chili Verde, 2 tablespoons cheese and 1 tablespoon onion down center of each.

Ingredients you will need

Tortilla

Cheese

Chili Pepper

Onion

Pork

Roll up tortillas. Arrange enchiladas, seam side down, in dish. Repeat with remaining 6 tortillas. (Can be made 8 hours ahead. Cover enchiladas, remaining sauce and cheese separately. Chill.) Top enchiladas with remaining sauce, then cheese.

Ingredients you will need

Tortilla

Cheese

Sauce

Roll

Bake enchiladas uncovered until heated through, about 20 minutes (or 30 minutes if enchiladas have been refrigerated).

Equipment you will use

Oven

Sprinkle tomatoes over and serve.

Ingredients you will need

Tomato

Equipment

Ingredients

Servings:

532milliliters

shredded asadero cheese 2

fresh Anaheim chilies 126-inchs

6-inch-diameter corn tortillas 59milliliters

chopped fresh cilantro 1

garlic clove, chopped 1

jalapeño chili, seeded, coarsely chopped 1Tbsp

fresh lime juice 411grams

low-salt chicken broth 296milliliters

chopped onion 2

plum tomatoes, seeded, chopped 6servings

Pork Chili Verde, chilled 59milliliters

sour cream 113grams

tomatillos, husked, rinsed, quartered

Recommended wine: Cava, Grenache, Shiraz

Cava, Grenache, and Shiraz are my top picks for Chili. These juicy reds don't have too much tannin (important for spicy foods), but a sparkling wine like cava can tame the heat even better. The Casteller Cava Brut with a 4.3 out of 5 star rating seems like a good match. It costs about 16 dollars per bottle.