Spread the poblanos on a foil lined baking sheet then broil the poblanos flipping them over halfway through until the skins are charred, about 5 to 7 minutes per side.
Take the poblanos out of the oven then set aide to cool.
Discard the stems, seeds and blackened skin from the poblano peppers.
Roughly chop the poblano peppers then put them in a food processor or blender along with the onion, garlic, water, 1/2 tsp salt, and 1/4 tsp black pepper then blend until smooth.
Transfer the poblano mixture to a medium-size saucepan over medium-high heat then slowly stir in the heavy cream and bring to a slight boil.
Turn off the heat and stir in the Monterey Jack cheese a little at a time, until the cheese is melted and well incorporated.
THE ENCHILADAS:
Add the ground pork and onion to a large pan over medium-high heat and cook, stirring and breaking up the pork as it cooks, until the pork is browned, about 6 minutes.
Stir in the paprika, cumin, salt, and water and bring to a boil.
Reduce the heat to medium-low and cook the pork, stirring occasionally, until the most of the liquid in the pan has evaporated, about 5 minutes.
Preheat the oven to 375°F.
Spread the bottom of a 9x13 baking dish with a little of the poblano sauce then set aside.
Lay the tortillas out flat then divide the pork mixture evenly among the tortillas, rolling them up tightly and placing them seam-side down into the baking dish.
Pour the remaining poblano sauce over top the enchiladas then cover the baking dish tightly with aluminum foil.
Bake the enchiladas in the preheated oven for 25 to 30 minutes or until bubbly.
Take the enchiladas out of the oven then remove the foil and allow the enchiladas to cool for about 10 minutes.
Serve the enchiladas topped with lettuce, jalapeno, and/or diced tomato.
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