A regional dish from Zacatecas, these enchiladas are known to be made with pork or cheese filling and a sauce made of poblano, guajillo or ancho peppers.
This green sauce is made mostly of roasted poblano peppers, a dash of cream and handful of cilantro. It is that simple.
- Poblano chile peppers - Cooked pork - Tomato - Tortillas - Mexican creama - Heavy cream - Fresh cilantro - Salt - Queso fresco
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.
When peppers are cool enough to handle, using a sharp knife loosen the edges of the skins and peel back.
Reduce the oven temp to 350 degrees F. Spray a 9×13″ baking dish with cooking spray.
Swipe Up For The Full Recipe!