I thought that I'd contribute one of my favorite recipes. I have many fond memories of stuffing myself with these enchiladas when I was a "starving college student". I'd go to church with my sister Jessica and her husband in the afternoon and then get a tasty homecooked meal afterward. I always looked forward to Jessica's cooking, but I was especially excited when these were on the menu.
In all honesty, I probably only make these once a year because they do take some work. But, the results are soooo worth it. I usually make one big pan and eat a vast majority of it on my own. It's that good. A warning though...it can be spicy depending on the particular chili. So don't try it unless you can handle the heat! It is fantastic served with mexican rice and black beans.
12 small or 6 large pasilla (or poblano) chiles
1 dozen corn tortillas
2 cups grated sharp cheddar cheese
2 cups sour cream
1 14-ounce jar salsa verde (Herdez)
- Roast the chiles in broiler, turning occasionally until skins are wrinkled and blackened. Wrap in foil and let stand 10 minutes to steam skins loose. Peel skins from chiles being very careful not to touch your eyes. Seed chiles and remove membranes. If using large chiles, cut them in half.
- Assemble enchiladas by rolling into each tortilla, a chile and a small handful of cheese. Place seam side down into a lightly greased 9x13 pan.
- In a medium bowl, combine sour cream and salsa until smooth. Pour sauce over enchiladas and sprinkle with remaining cheese.
- Bake for 15 minutes at 350 degrees.
1 Tablespoon oil
1 cup rice
1 1/2 cups chicken broth
1/2 cup onion, finely chopped
one tomato, seeded and finely chopped
1/2 teaspoon cumin
1 teaspoon dried cilantro or 1 Tablespoon fresh
1 clove garlic
- Heat oil in 3-quart saucepan over medium heat. Add rice and saute for three minutes.
- Add in other ingredients and stir.
- Bring to a boil and stir. Reduce the heat to low. Cover and simmer for 16 minutes without lifting the lid. Remove from heat, keep covered and allow to steam about 5 minutes.