Restaurant Recipes
Bistro Enchiladas de Crema
Yield: 4 servings
Ingredients
Sour Cream Sauce
- 4 fresh tomatillos
- 1 chile poblano pepper
- 1 red tomato
- 2 fresh jalapeno peppers
- 2 cups sour cream
- Salt and garlic (according to taste)
Enchiladas
- 1 chile poblano pepper
- 1/8 cup oil
- 8 flour tortillas
- 1 cup Chihuahua cheese
- Cilantro
Instructions
Sour Cream Sauce
- Boil peeled whole tomatillos, jalapeno and poblano peppers until done.
- Strain peppers, tomatillos and set aside. Blend all vegetables in a blender or food processor. Set aside.
- 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.
Enchiladas
- Fry chili poblano pepper then peel the skins and discard seeds. Set aside.
- 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.
- Bake uncovered in a preheated 350 degree F oven until warm and cheese has melted. Garnish with cilantro.
Attribution
Posted by bettyboop50 at Recipe Goldmine 6/27/01 2:02:27 pm
Source: sendintheclones - Chef Arcelia Sanchez - The Bistro at Provisions Gourmet Market