Enchiladas Verdes With Poblano Recipe by Mercedes Cossío
Cooking Instructions 30 minutes 1 To make the sauce for these enchiladas, boil 5 tomatillos (the kind with husks) with a piece of onion, a garlic clove, and a piece of serrano pepper. Once softened, blend them with 1 teaspoon of chicken bouillon powder, 2 sprigs of cilantro, and 1 roasted poblano pepper (peeled, with veins and seeds removed). Pour the sauce into a saucepan and bring to a boil until ready. 2 Separately, boil 2 peeled potatoes cut into small cubes. Once cooked, drain and sauté them with chopped onion. Add salt to taste. This will be the filling for the enchiladas. 3 Quickly pass about 8 tortillas through hot oil. Place a spoonful of the potato mixture on each tortilla, roll them up, and arrange them on a serving platter. Cover with the sauce and top with chopped onion or queso fresco. 1 To make the sauce for these enchiladas, boil 5 tomatillos (the kind with husks) with a piece of onion, a garlic clove, and a piece of serrano pepper. Once softened, blend them with 1 teaspoon of chicken bouillon powder, 2 sprigs of cilantro, and 1 roasted poblano pepper (peeled, with veins and seeds removed). Pour the sauce into a saucepan and bring to a boil until ready. 1 To make the sauce for these enchiladas, boil 5 tomatillos (the kind with husks) with a piece of onion, a garlic clove, and a piece of serrano pepper. Once softened, blend them with 1 teaspoon of chicken bouillon powder, 2 sprigs of cilantro, and 1 roasted poblano pepper (peeled, with veins and seeds removed). Pour the sauce into a saucepan and bring to a boil until ready. 2 Separately, boil 2 peeled potatoes cut into small cubes. Once cooked, drain and sauté them with chopped onion. Add salt to taste. This will be the filling for the enchiladas. 2 Separately, boil 2 peeled potatoes cut into small cubes. Once cooked, drain and sauté them with chopped onion. Add salt to taste. This will be the filling for the enchiladas. 3 Quickly pass about 8 tortillas through hot oil. Place a spoonful of the potato mixture on each tortilla, roll them up, and arrange them on a serving platter. Cover with the sauce and top with chopped onion or queso fresco. 3 Quickly pass about 8 tortillas through hot oil. Place a spoonful of the potato mixture on each tortilla, roll them up, and arrange them on a serving platter. Cover with the sauce and top with chopped onion or queso fresco. More Recipes Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Shrimp Fried Rice Harry Potter butter beer fudge Only 2 ingredients Cinnamon Bundt Cake Chicken parm burgers Vietnamese spring rolls Shrimp Fried Rice Harry Potter butter beer fudge Only 2 ingredients Cinnamon Bundt Cake Chicken parm burgers Vietnamese spring rolls Cresmy chicken pasta Taro Cake / Savory / Vegan recipe Egg Omelette Marinated Tapioca Pearls Marinated Tapioca Pearls With Silken Tofu Leftover Tomato Curry Flavoured Penne Apple Crisp Beef Pot Roast with Gravy (Gluten and Dairy Free) Red Tea Macaroni potato samosa Cresmy chicken pasta Taro Cake / Savory / Vegan recipe Egg Omelette Marinated Tapioca Pearls Marinated Tapioca Pearls With Silken Tofu Leftover Tomato Curry Flavoured Penne Apple Crisp Beef Pot Roast with Gravy (Gluten and Dairy Free) Red Tea Macaroni potato samosa