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

1. Boil peeled whole tomatillos, jalapeno and poblano peppers until done.
2. Strain peppers, tomatillos and set aside. Blend all vegetables in a blender or food processor. Set aside.
3. 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

1. Fry chili poblano pepper then peel the skins and discard seeds. Set aside.
2. 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.
3. 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