Enchiladas Zacatecanas; the creamy green pepper based sauce doesn’t bite at all and the bits of crumbled cheese in there go a long way, without over powering the flavor of the pork.
Don’t you even dare look at that green sauce, shrivel your nose and close this tab. Cuz I’m here to tell you it’s awesome. This green sauce is made mostly of roasted poblano peppers, a dash of cream and handful of cilantro. It is that simple. All of it goes into a personal blender real quick before being warmed on the stove top. It’s a) delicious. and b) stupid easy.
So before you back away in fear of trying something new, take a deep breath. Trust me. Have I steered you wrong yet? The creamy sauce doesn’t bite at all and the bits of crumbled cheese in there go the distance. With red sauce, I normally drown my enchiladas, but this green pepper based sauce really went a long way without over powering the flavor of the pork.
Make these Enchiladas Zacatecanas. It is easier than saying it.
Oh, still need a killer pork recipe for inside these bad boys? Check out the carnitas I posted the other day.
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For the Enchiladas
- 4 fresh poblano chile peppers
- 1 lbs shredded cooked pork
- 1 cup tomato seeded and diced
- 10 tortillas 6-7"
For the Sauce
- 1 cup Mexican creama or sour cream
- ½ cup heavy cream
- ½ cup fresh cilantro snipped
- ¼ teaspoon salt
- ½ cup queso fresco crumbled
Make the Enchiladas:
- Preheat the oven to 425 degrees F.
- Cut the poblanos in half, discard the stems and seeds and arrange them flattening with your hand on an aluminum foil lined baking sheet.
- Bake for 20-25 minutes, or until the peppers are charred.
- Carefully remove the tray from the oven and bring the aluminum foil up and around the peppers, folding the edges to trap everything inside. Let stand for 15 minutes.
- When peppers are cool enough to handle, using a sharp knife loosen the edges of the skins and peel back. Discard the skins and finely chop the peppers.
- Reduce the oven temp to 350 degrees F. Spray a 9×13″ baking dish with cooking spray.
- Add ½ cup of the chopped poblanos, the tomatoes, and the pork to a bowl and toss to combine.
- Scoop ⅓ cup into the center of each tortilla and wrap. Place them snugly side by side in the baking dish, seam side down.
- Bake for 20 minutes, or until golden brown and heated through.
Meanwhile, Make the sauce:
- In a blender combine the remaining poblanos with the Mexican creama, heavy cream, cilantro, and salt.
- Blend until smooth.
- Transfer to a saucepan and cook over medium heat, stirring constantly, until slightly thickened, about 8-10 minutes. Stir in the queso fresco and remove from heat.
- Spoon sauce over baked enchiladas and garnish with remaining cilantro.
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