Excellent!! I made a cheese enchilada version of this recipe with a few other adjustments. I roasted the poblanos as directed, then pureed them in a blender with plain greek yogurt (substituted for sour cream)and low sodium organic chicken broth. I put the poblano sauce in a skillet to simmer on LOW for ten minutes, stirring in 1 tsp sea salt, 1/2 tsp garlic powder and 1/4 tsp cumin. I sauteed chopped purple onion with 2 cloves of minced garlic on medium heat until the onions were soft, then set these aside. If you want to add heat to this recipe, I think you could add two seeded and chopped jalapenos to the saute.
For the filling, I combined 2 cups white cheddar with 2 cups sharp orange cheddar. I prepared white corn tortillas as directed, very lightly frying them corn oil. I dipped the a tortilla liberally in the poblano sauce, then filled with a small amount of the onion/garlic sautee and a liberal amount of cheese. Roll and place the seam down in glass pan. Pour remaining poblano sauce over the top of enchiladas, and liberally sprinkle with cheese. Top with one to two tablespoons of chopped cilantro. Bake at 375 for 15 to 20 minutes until cheese is melted. I wouldn't try to brown these as I don't want to scorch the yogurt-based poblano sauce.
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Excellent!! I made a cheese enchilada version of this recipe with a few other adjustments. I...