These two different recipes for Poblano Chile Enchiladas are a tweak of typical Chile Relleno Enchalida recipes, made with green Pueblo Chile verde salsa rather than with red salsa. The first recipe is by Jessica Fisher, author of Good Cheap Eats, who created unique green enchiladas with a verde salsa and sour cream mix for her family.
The second is a tweaked version of the verde salsa, by Lacy Boggs, a Colorado blogger at laughinglemonpie.com, who created a recipe she calls Muy Verde Salsa. In her version, she omits the sour cream, substitutes avocado and greens it up. Third, is a recipe from Whole Foods Market (yes they are switching from Hatch to Pueblo chiles in Colorado and many Rocky Mountain States), called Pueblo Chile Salsa Verde.
Poblano Chile Enchiladas
Rich and spicy enchiladas filled with roasted Poblano chiles and topped with a salsa verde-sour cream sauce (this recipe uses store bought salsa verde).
- 16 ounces sour cream
- 1 jar Salsa Verde
- 1 dozen corn tortillas, preferably homemade
- 6 Poblano chiles, roasted, and cut in half
- 2 to 3 cups shredded cheese
Instructions:Preheat the oven to 350°. Spray a 9×13 inch pan with nonstick spray.In a large mixing bowl, combine the sour cream and salsa verde. Whisk until smooth. Spread 1/4 cup sauce over bottom of prepared dish.
Soften tortillas by warming them briefly. Roll each enchilada by placing half a chile and a small handful of cheese inside each tortilla. Roll and place seam side down in pan. Continue rolling until all twelve enchiladas are assembled.Pour sauce over the top. Sprinkle with remaining cheese. Bake for 20-30 minutes until heated through and starting to bubble.
Muy Verde Salsa
You can follow the recipe above, but substitute avocados for sour cream and mix them with homemade salsa verde, using the recipe below. PIngredients:
- 1 cup salsa verde (see homemade recipe below)
- 1 avocado
- 4 oz spinach, or a half bag, or a couple of big handfuls
- Juice of .5 of 1 lime
- A dash (or 12) of Tabasco Green Pepper (Jalapeno) Sauce
- Diced Chiles
Instructions: Place all 3-6 ingredients in a blender (or bowl if using an immersion blender). Blend until smooth, creamy, and drink-ably delectable. Yield: makes 2 cups dip or enchilada sauce
Pueblo Chile Roasted Salsa Verde
Pueblo Chile Roasted Salsa Verde uses roasted green Pueblo chiles, freshly roasted locally in season (do what the locals do and store it in small baggies in your freezer for year-round cooking), buy frozen bags at local farms and markets or stock up on Green Chiles in jars, now available at Whole Foods Market in Colorado or other Rocky Mountain States if you aren’t local or are on a trip (stock up!)Ingredients
- 1 lb Tomatillos, whole (paper husks removed)
- 2-4 cloves Garlic (skins on)
- 1 medium Onion, quartered
- 2-5 Roasted Pueblo Green Chiles (stems removed)
- Salt to taste
- optional add-ins:
- Lime Juice
Preheat Broiler.Lay the Tomatillos, Garlic, and Onions on a baking sheet lined with a rimmed piece of tinfoil.Place the sheet under the broiler for 7 minutes – check if anything is burning, needs to be turned or removed. Broil another 7 minutes.After 14 minutes, remove the onions and place them in a blender. Remove the garlic and let cool.
Turn the tomatillos using tongs. Broil the tomatillos another 5 minutes.Remove the partially roasted garlic cloves from their paper skins – add to blender with the onions. Add the roasted tomatillos to the blender, along with all the juices that have accumulated in the rimmed tinfoil.Add 2-5 roasted Pueblo green chiles to the blender (you might want to experiment, start with just 2-3 and adjust according to your taste. You could always add sour cream or an avocado if it gets too spicy to enjoy).
Blend until uniform. Pour into a bowl and serve alongside chips, use as an enchilada sauce, or freeze your Pueblo Chile Salsa Verde for later use!
Photo of Poblano Chile Enchiladas by Jessica Fisher, author of Good Cheap Eats.
Compiled by Jenny Paulson / Pueblo Independent