Enchiladas de Crema

[Saladbowl]

Enchiladas de Créma

Sour Cream Sauce
4 fresh tomatillos
1 chili poblano pepper
1 red tomato
2 fresh jalepeno peppers
2 cups sour cream
salt and garlic (according to taste)

Enchiladas
1 chili poblano pepper
1/8 cup oil
8 tortillas
1 cup Chihuahua cheese
cilantro

DIRECTIONS:

Sour Cream Sauce
Boil peeled whole tomatillos, jalapeno and poblano peppers till done. Strain
peppers, tomatillos and set aside. Blend all vegetables in a blender or food
processor. Set aside. In a large separate container mix two cups sour cream
with preferred amount of salt and garlic. Fold tomatillo sauce in sour
cream. Set aside.

Enchiladas
Fry chili poblano pepper then peel the skins and discard seeds. Set aside.
Brush each tortilla with hot oil to prevent tearing. For each individual
tortilla, place poblano pepper strips into the tortilla and fill with a
small amount of sour cream sauce. Roll each tortilla and place in a baking
dish. Top with the remainder of the sour cream sauce and Chihuahua cheese.
Bake uncovered at 350 degrees until warm and cheese has melted. Garnish with
cilantro.