Homemade Enchiladas with Poblano Peppers
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Author: Linda Beaverson Status: published license cc-by-nc-nd tags: rice, beans, black, mexican, enchiladas,
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Share on Twitterw/ Mexican rice and black beans
Fry fresh yellow corn tortillas in vegetable oil on both sides. Layer in between paper towels. Slice queso fresco, or provolone, in long slices. Roast each poblano pepper over an open flame until they become charred. After each pepper is charred, add them to a plastic bag to "sweat". Run each charred pepper under water and rub off the black charred skin; remove seeds and stems at the same time. Cut long slices of poplano peppers. Roll two slices of cheese, two slices of poblanos and fresh, diced cilantro in each fried tortilla. Put entire contents of small sour cream and spread over all of the rolled tortillas. Pour two bottles of salsa verde, or better yet, homemade, evenly over the tortillas. Bake in a 400 degree oven for 30 minutes. Serve with black beans and Mexican rice, a dollop of sour cream and mixed greens.
